
Delightfully chocolatey, crunchy no-bake haystacks made with milk chocolate, butterscotch chips, and crunchy chow mein noodles — ready in minutes.

I remember bringing a tin of these to a potluck where everyone expected sugar cookies. By the end of the night the tin was empty and people were asking for the recipe. They’re one of those small victories in home cooking: minimal effort, maximum smiles. I often double the batch when I know we’ll need snacks for soccer practice or a movie night, because they disappear fast.
My favorite part of this treat is how adaptable it is. I once made a holiday platter mixing classic haystacks with a batch that had chopped pecans and dried cranberries folded in. The contrast between the buttery butterscotch and tart cranberries was surprising and delightful. Family and friends often request the classic version, but I keep the extras nearby to improvise with flavors when hosting.
Store in an airtight container with parchment layers to prevent sticking. Keep refrigerated for up to two weeks; for longer storage, freeze in a well-sealed container for up to three months. When freezing, flash-freeze individual clusters on a tray so they do not fuse together, then transfer to a freezer-safe bag or container. Thaw in the refrigerator and bring to room temperature for the best melt-in-your-mouth texture. If the mixture becomes too soft while working, a quick 15 to 30 second reheat in the microwave and stir will restore spreadability.
If you prefer a deeper chocolate flavor, substitute the milk chocolate chips for 1 cup of semi-sweet chips. For a dairy-free version, use dairy-free chocolate chips and dairy-free butterscotch or butterscotch-flavored chips if available; check labels carefully as butterscotch often contains milk. Swap chow mein noodles for crisp rice cereal for a gluten-free option, though the texture will be slightly different. To add crunch and flavor, fold in 1/2 cup chopped toasted pecans or peanuts; add dried cherries or raisins for a chewy contrast.
Serve haystacks on a simple platter lined with doilies for a rustic, homemade look. They pair wonderfully with a cup of black coffee or strong tea to balance the sweetness. For a festive presentation, drizzle extra melted dark chocolate over a few clusters and top with flaky sea salt. These also make a charming addition to gift tins for neighbors—stack them in layers separated by parchment for easy transport.
Haystacks are a classic American no-bake treat that descended from mid-20th-century pantry-style desserts. They evolved as home cooks mixed a few shelf-stable ingredients into quick clusters that set without baking. Variations have appeared across holiday tables and church socials, often reflecting local pantry staples such as coconut, chow mein noodles, or cornflakes. Their simplicity and adaptability made them a favorite during eras when convenience and frugality were prized in family kitchens.
In winter, add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ginger to the melted chocolate for a warm spice profile, or fold in chopped candied orange peel for a citrus holiday twist. In summer, use darker chocolate and add a sprinkle of flaky salt after setting to cut sweetness. For spring gatherings, fold in pastel-colored candy-coated chocolates or chopped pistachios for a bright look and flavor contrast.
For make-ahead convenience, assemble the coated noodle mixture, portion into individual clusters on the tray, and freeze until firm. Once frozen, transfer to labeled freezer bags for quick grab-and-go snacks. If preparing for a party, finish assembly the morning of your event and chill until ready to serve. Keep a small heatproof bowl on hand to gently rewarm any hardened mixture for last-minute adjustments.
These haystacks are one of those simple pleasures that make entertaining and everyday life a little sweeter. Whether you keep them for a spontaneous treat or share them at gatherings, they are reliable, fast, and endlessly adaptable. I hope you enjoy making them as much as I do.
Heat chocolate and butterscotch chips in 30-second intervals and stir between each to prevent scorching.
Line a baking sheet with parchment to make removing clusters easy and quick.
If the mixture becomes too firm while working, microwave for 15 to 30 seconds and stir to loosen.
This nourishing haystack cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. To make these gluten-free, substitute the chow mein noodles for a gluten-free crispy rice cereal; the texture will be slightly different but still delicious.
Yes. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
This Haystack Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Line a baking sheet with parchment paper. Have two spoons and a microwave-safe bowl ready. This keeps assembly fast and tidy.
Combine 1 cup milk chocolate chips and 1 cup butterscotch chips in a microwave-safe bowl. Heat in 30-second intervals at medium-high, stirring between each until mostly melted. Remove and stir until completely smooth; avoid overheating to prevent scorching.
Stir in the full 5-ounce container of chow mein noodles, folding gently to coat all strands evenly. Break a few long noodles if necessary for easier scooping.
Use two spoons to form small mounds of the coated noodle mixture on the prepared parchment, making about 12 haystacks. Press slightly for compact shapes if desired.
Let clusters sit at room temperature for 10 to 15 minutes, then refrigerate for 15 minutes to firm up. For faster setting, freeze for 5 to 10 minutes.
Transfer set haystacks to an airtight container with parchment layers. Refrigerate up to 2 weeks or freeze up to 3 months. Bring to room temperature 10 to 15 minutes before serving.
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This recipe looks amazing! Can't wait to try it.
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