Chocolate Peanut Butter Haystacks

Chocolate Peanut Butter Haystacks

Prep Time: 10 minutes
Chill Time: 20–30 minutes
Total Time: ~40 minutes
Yield: 18–20 haystacks

Ingredients

• 2 cups semi-sweet chocolate chips (or milk/dark if preferred)

• 1 cup creamy peanut butter

• 3 cups chow mein noodles (or substitute pretzels, cornflakes, or Rice Krispies)

• 1 cup butterscotch chips (optional, melt with chocolate)

• ½ cup roasted salted peanuts (optional)

• 1 tsp vanilla extract

• Sea salt flakes, sprinkles, or mini chocolate chips for topping (optional)

Instructions

1. Prep: Line a baking sheet with parchment or wax paper.

2. Melt: In a microwave-safe bowl, melt chocolate chips and peanut butter (plus butterscotch chips if using) in 30-second bursts, stirring until smooth. Or use a double boiler.

3. Flavor: Stir in vanilla extract.

4. Mix: Fold in chow mein noodles and peanuts until evenly coated.

5. Scoop: Drop spoonfuls onto the prepared baking sheet.

6. Top: Add sea salt, sprinkles, or other toppings if desired.

7. Set: Let firm at room temp or refrigerate for 20–30 minutes.

Storage

• Room temp: Up to 5 days (airtight container).

• Fridge: Up to 2 weeks.

• Freezer: Up to 2 months (separate layers with parchment).