Easy Haystacks Recipe

If you’re looking for a simple and fun no-bake treat, this haystacks recipe is a must-try. It takes just a few pantry staples and less than an hour from start to finish.

Made with crispy chow mein noodles, creamy peanut butter, and sweet butterscotch chips, these crunchy clusters are perfect for holidays, parties, or just an easy afternoon snack.

I’ve made these for bake sales and family gatherings, and they’re always the first dessert to disappear.

Whether you’re short on time or avoiding the oven, these no-bake cookies deliver big flavor with little effort.

Ingredients for Haystacks

This recipe uses only five basic ingredients you probably already have.

1. Fried chow mein noodles – These add the signature crunch and structure to the haystacks.
2. Salted roasted peanuts – A salty, nutty bite complements the sweetness.
3. Creamy peanut butter – Stick with brands like Skippy or Jif for the right texture.
4. Butterscotch chips – Sweet and buttery; you can also use white or milk chocolate chips if preferred.
5. Kosher salt – Just a pinch enhances all the flavors.

Tip: Avoid natural peanut butter. It doesn’t melt properly and can ruin the texture.

Step-by-Step Instructions

Making haystacks is quick and beginner-friendly. Here’s how to do it:

1. Line your baking sheets – Use wax or parchment paper to prevent sticking.
2. Chop the peanuts – Coarsely chop for better texture in each bite.
3. Melt the base mixture – Microwave the butterscotch chips, peanut butter, and salt in a large bowl for about 2 minutes, stirring halfway through. If needed, heat in 20-second bursts until smooth.
4. Add the mix-ins – Stir in the chopped peanuts and fried chow mein noodles until well-coated.
5. Scoop and shape – Drop heaping tablespoons of the mixture onto the lined sheets. Space them evenly.
6. Let them set – Leave them at room temperature for 40 minutes or chill in the fridge for 20 minutes until firm.

Storage Tips

These treats are perfect for making ahead. Here’s how to store them properly:

1. Refrigerate for short-term use – Store in an airtight container in the fridge for up to 1 week.
2. Freeze for long-term storage – Keep in the freezer for up to 6 months. Use parchment between layers to prevent sticking.
3. Room temp for parties – Leave out for a few hours and they’ll hold up just fine.

Haystack Variations

You can easily customize this recipe to fit your tastes or dietary needs.

1. Use different chips – Swap butterscotch for milk chocolate, white chocolate, or peanut butter chips.
2. Try other nuts – Almonds, cashews, or pecans work great too.
3. Add mini marshmallows – For extra sweetness and a fun twist.
4. Mix in coconut flakes – Shredded sweetened coconut adds texture and flavor.
5. Make it gluten-free – Use gluten-free chow mein noodles or substitute with gluten-free pretzel sticks.

Why These No-Bake Cookies Work

These haystack cookies are more than just easy—they’re smart.

1. Kid-friendly recipe – No oven means little ones can help from start to finish.
2. Crowd-pleasing combo – Salty, sweet, and crunchy all in one bite.
3. Great for gifting – Package them in treat bags or tins for holidays or birthdays.
4. Quick cleanup – Just one bowl, a spatula, and two baking sheets.

Tips for Best Results

A few simple tricks will make your haystacks even better.

1. Stir well when melting – This keeps the mixture smooth and prevents burning.
2. Work quickly – Once mixed, the coating sets fast, so shape them right away.
3. Keep your portions even – Use a cookie scoop for uniform size.
4. Avoid high humidity – On sticky days, chill them so they harden properly.

Final Thoughts

I’ve made this haystacks recipe more times than I can count. It’s one of those treats that reminds me of childhood, but it still holds up for adult palates. It’s affordable, fast, and perfect for anyone with a sweet tooth and a busy schedule.

If you’re hosting a party or just need a quick dessert fix, give these a try, you won’t be disappointed. Friends always ask for the recipe, and now you have it too.

Easy No-Bake Haystacks

These easy no-bake haystacks are crunchy, sweet, and salty treats made with chow mein noodles, creamy peanut butter, and butterscotch chips. Perfect for parties, holidays, or quick snacks, these cookies require no oven and come together in under an hour.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 minutes mins

Chilling Time 20 minutes mins

Total Time 48 minutes mins

Servings: 36 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3/4 cup dry-roasted salted peanuts coarsely chopped
• 11 ounces butterscotch chips about 2 cups
• 1/2 cup creamy peanut butter use Skippy or Jif, not natural
• 1/4 teaspoon kosher salt
• 12 ounces fried chow mein noodles such as La Choy

Equipment

• Microwave-safe bowl
• Rubber spatula
• Baking sheet
• Parchment paper
• Measuring Cups
• Spoon or cookie scoop

Method

 

1. Line 2 rimmed baking sheets with parchment or wax paper.
2. Coarsely chop the dry-roasted salted peanuts and set aside.
3. In a large microwave-safe bowl, combine the butterscotch chips, creamy peanut butter, and kosher salt.
4. Microwave the mixture for 2 minutes, stirring vigorously halfway through. If not fully melted, heat in 20-second intervals, stirring each time until smooth.
5. Add the chopped peanuts and chow mein noodles to the melted mixture. Stir until fully coated.
6. Scoop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them slightly apart.
7. Let the haystacks set at room temperature for 40 minutes or chill in the refrigerator for 20 minutes until firm.

Notes

Store haystacks in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months. Avoid using natural peanut butter, as it will seize and affect the texture. You can customize with different chips, nuts, or add-ins like mini marshmallows or shredded coconut.