Chocolate Peanut Butter Haystacks

I’ll be honest — I didn’t grow up eating haystacks. We were more of a boxed brownie mix kind of household. But one day, years ago, I was standing in the kitchen, craving something sweet with a little crunch and zero patience. I wasn’t about to preheat the oven or pull out a stand mixer. It was one of those days.

That’s when I remembered something I saw in an old church cookbook — peanut butter haystacks.
Only I didn’t have the exact ingredients. So I played around. Tossed in some chow mein noodles, stirred in peanuts, added a swirl of chocolate because… well, because chocolate.

By the time they cooled, I had one of those “why haven’t I always made these?” moments.

And now? They’re a regular thing around here.

Why These Haystacks Make So Much Sense

• No baking. No fuss. You don’t even need to turn on the stove.

• Made in one bowl (plus a drizzle — but that’s optional).

• Sweet, crunchy, peanut buttery goodness — just right when a cookie feels like too much.

• Great for school treats, game nights, or just because.

• Easy to double (or halve) depending on how many people you’re feeding. Or hiding them from.

Here’s What You’ll Need — Nothing Fancy

• 1 cup chocolate chips — I usually go semi-sweet, but you can use what you have. Even chocolate chunks will melt just fine.

• 1 cup butterscotch chips — They give it that old-school flavor, kind of warm and caramel-y. If you’re not a fan, white chocolate chips work in a pinch.

• 1 cup creamy peanut butter — The regular kind works best here (you know, the smooth, shelf-stable peanut butter).

• 4 cups chow mein noodles — Yep, those crunchy little noodles in the can. You’ll find them near the soy sauce at the store.

• 1 cup salted peanuts — Adds a little extra crunch and that salty-sweet balance that makes people go back for seconds.

How to Make ‘Em (You’ll Barely Break a Sweat)

1. Get your tray ready — Line it with wax or parchment paper. Doesn’t have to be fancy.

2. Melt the butterscotch chips and peanut butter in a microwave-safe bowl. Use 30-second intervals and stir between each one. It’ll get smooth and glossy pretty quick.

3. Melt the chocolate chips in a separate bowl — same method. This is for drizzling over the top, so set it aside for a minute.

4. Add the chow mein noodles and peanuts into the peanut butter mixture. Stir gently so you don’t break all the noodles.

5. Scoop the mixture into little haystacks on your lined tray. I use a tablespoon. No need to be perfect — the messier, the better.

6. Drizzle the melted chocolate over the tops. If you don’t want the extra dish, skip it. They’re still great without it.

7. Let them sit until they’re set — about an hour at room temp, or 20 minutes in the fridge if you’re short on patience.

Wanna Switch Things Up? Here’s How:

• Feeling fancy? Sprinkle sea salt on top right after the drizzle. It makes them feel bakery-worthy.

• Like coconut? Stir in ½ cup shredded coconut with the noodles.

• Want more texture? Use crunchy peanut butter or mix in a few crushed pretzels.

• A little heat? Add a pinch of cayenne or smoked paprika for a savory kick.

How to Store ‘Em (If You Even Have Leftovers)

Keep them in an airtight container at room temperature — they’ll last about 5–7 days.
Want to make them last longer? Pop them in the fridge.
Want them to last even longer? Freeze ’em — they’ll be just fine for up to a month.

They make great lunchbox surprises, road trip snacks, or little “thinking of you” gifts when wrapped in a bit of wax paper and twine.