Chocolate haystacks are a no-bake treat made by combining melted chocolate with mini marshmallows and crunchy chow mein noodles. The mixture is dropped onto wax paper by the spoonful, forming small, haystack-like clusters. The result is a deliciously sweet treat with contrasting textures.

I first tasted these delicious no-bake treats while visiting my husband’s family on the east coast. I had never even heard of haystacks and it turns out that this recipe has been in the Dweck family for years. My suegra makes them by the dozen because they’re the dessert of choice among both children and adults around the holidays. The first time I made them for my family, they were an instant hit as well.

WHY YOU’LL LOVE THIS RECIPE

Easy to make: It takes about 15-20 minutes to make dozens of these chocolate haystacks.
Crowd-pleaser: children and adults love them.
Edible gift: wrap these in a clear cellophane gift bag or cute box to give as gifts for the holidays or as party favors.

INGREDIENTS

Typically haystacks are made with two simple ingredients: chow mein noodles and melted chocolate. The addition of marshmallows immediately made them one of my favorite desserts because they remind me of little s’more clusters. They’re crunchy from the chow mein noodles, chewy from the marshmallows, and have just enough sweetness from the semi-sweet chocolate.

Miniature marshmallows: mini marshmallows work best in order to keep the clusters bite-sized.
Oil: a small amount of oil helps keep melted chocolate nice and smooth.
Chow mein noodles: these add great texture to the haystacks.
Semi-sweet chocolate chips: milk or dark chocolate also work.

EQUIPMENT

Large bowl
Measuring cups
Double-boiler: if you don’t have a double boiler, a glass bowl that fits snuggly into a pot also works. The bowl should not touch the bottom of the pot.
Parchment paper: wax paper or silicone baking mats also work.
Baking sheets
Teaspoon

RECOMMENDED FOR THIS RECIPE

PARCHMENT PAPER

You’ll need either silicone baking mats, wax paper, or parchment paper for this recipe. If you try to drop the chocolate clusters directly onto a tray or dish, they will stick. VIEW PRODUCT

STEP-BY-STEP INSTRUCTIONS

1. MELT CHOCOLATE

Melt chocolate chips in a double boiler with simmering water over a low flame. Stir frequently to avoid scorching the chocolate. After approximately 5 minutes, add the oil. Continue to stir until chocolate is completely melted and smooth, for approximately 10 to 15 minutes total.

2. MIX DRY INGREDIENTS

In the meantime, mix chow mein noodles and marshmallows in a large bowl.

3. MIX IN CHOCOLATE

Once chocolate is completely melted, add it to the noodles and marshmallows and mix well until they are completely coated.

4. FORM CLUSTERS

Using a teaspoon, scoop small batches of the mixture and place in mounds on wax or parchment paper. Allow to cool at room temperature.

5. ENJOY

Serve once cool or store in the freezer for future use.

How to Make Chocolate Haystacks | Lola's Cocina

RECIPE VARIATIONS

Feel free to experiment with colorful mini marshmallows and white chocolate for a spring version of this recipe!
Other variations include adding nuts, dried fruits, shredded coconut, cereal or pretzels instead of chow mein noodles, or gluten-free options for crunch.

STORAGE TIPS

These haystacks can be made in advance and frozen in an airtight container for up to one month (maybe even longer). I like to use wax paper in between each layer and on the top layer before storing them to prevent freezer burn.

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