Haystacks

Crunchy, sweet old-fashioned Haystacks bring my Grandmother’s kitchen to mind every time I make them. Are they candy? or are they cookies? I never can decide! Whatever you call them, though, they are much enjoyed.

Haystacks are a treat my Grandma used to make for us when we visited. They often appeared on her Christmas cookie trays and in our treat bags when she packed lunches for us. Family recipes like this one and my Grandpa’s date nut roll never fail to make me grin when I make them for my family today.

Ingredients and Substitutions

Peanut Butter – I use creamy peanut butter here, for its smooth consistency that melts so nicely to form the haystacks.

Butterscotch Chips – I love the rich, sweetness that butterscotch adds to these haystacks. And when you give these a try, I’m betting you’ll say the same.

Chow Mein Noodles – The noodles form the crunchy foundation for these cookies. (Candies? I still can’t make up my mind.)

Salted Peanuts – The peanuts are optional, but my family and I love the added crunch that salted peanuts provide.

Maldon Salt – I can’t resist sprinkling Maldon salt over each haystack. That salt balances the sweetness nicely and, as you know, I love a good salty-sweet treat.

How to Make Haystacks

Combining Ingredients – Add the peanut butter and butterscotch chips to a large bowl.

Microwaving – Microwave at HALF power (50%) for about 4 minutes, stopping and stirring after each minute. This lets the ingredients melt slowly without burning.

Adding the Crunch – When the mixture is smooth and liquid, add the chow mein noodles and peanuts (if desired).

Building the Haystacks – I use a spoon to drop about a tablespoon of the noodle mixture onto a parchment-lined baking sheet. Then, I use the tips of my fingers to gently shape them into “haystacks.”

Adding Salt – If desired, sprinkle the top of each haystack with Maldon salt.

Serving – You’ll want to let the cookies sit at room temperature for at least 2 hours, or you can pop them into the refrigerator to chill faster. They should be cooled completely and hardened before serving.

Serving Suggestions

These haystacks would be a perfect treat alongside a London Fog or a cup of Homemade Chai. And if you’re like me and it’s first thing in the morning? They’ll pair perfectly with a Cafe con Leche too.

If you’re thinking more along the lines of a dessert tray, pair them with some 5 Minute Chocolate Fudge, some Peppermint Bark, and some Rocky Road Fudge and you’ll have the whole tray in the works in about half an hour.

Make Ahead & Storage

Make Ahead: Yes, these treats can be made a few days ahead. That’s usually how my Grandma would prepare them in advance for lunches.

How to Store: Haystacks can be kept in an airtight container at room temperature for 3-5 days, as long as your home is not especially warm. They can be kept in the refrigerator for up to 1-2 weeks, or they can be frozen them for up to 3-4 months. Allow the frozen cookies to thaw at room temperature or in the refrigerator.

More No Bake Dessert Recipes

• Strawberries Romanoff
• Peanut Butter Fudge
• Edible Chocolate Chip Cookie Dough
• Dessert Fondue Board
• No Bake Chocolate Peanut Butter Coconut Bites

Frequently Asked Questions

{originally published 5/1/24 – recipe notes and photos updated 7/8/ 26}