Name: Haystacks
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Ingredients: 12 ounces semisweet chocolate chips; 11 ounces butterscotch chips; 4 cups crispy chow mein noodles

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Haystack cookies are an easy, no-bake dessert made with chocolate and crunchy chow mein noodles or cereal, formed into sweet, chewy clusters that look just like little haystacks.

This old-fashioned recipe has been a favorite for generations because it’s quick, simple, and always a hit. With just a handful of ingredients and no oven required, these chocolatey treats come together fast and set up beautifully for easy sharing.

Whether you’re making them for holidays, parties, bake sales, or just a quick sweet treat, haystacks are one of those nostalgic recipes everyone loves.

For a delicious variation, try my Butterscotch Haystacks — they’re just as easy, with a sweet, caramel-like twist. You can also browse my No-Bake Desserts collection for more simple, crowd-pleasing favorites.

Let’s make a batch together — these couldn’t be easier. 💗

What Are Haystack Cookies?

Haystack cookies are a classic no-bake dessert made by mixing melted chocolate with crunchy ingredients like chow mein noodles, cornflakes, or rice cereal, then dropping the mixture into small clusters to set.

They’re called “haystacks” because of their rough, piled shape, which resembles little stacks of hay. The texture is a combination of crunchy and chewy, with a rich chocolate coating holding everything together.

This old-fashioned treat has been popular for generations, especially during the holidays, because it’s quick to make, requires no baking, and uses simple pantry ingredients.

✨ Before You Begin

✨ Line your baking sheets before you melt the chocolate — once the mixture is ready, things move fast.
✨ Use microwave intervals, not continuous heating, to avoid scorched butterscotch chips.
✨ Make sure you’re using crispy chow mein noodles from a can, not soft lo mein noodles.

Haystack Cookies Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Semisweet Chocolate Chips: Semisweet chocolate balances the sweetness of the butterscotch and keeps these cookies from becoming overly sweet. You can substitute dark, milk, or white chocolate, but melting times may vary slightly.
Butterscotch Chips: Butterscotch brings that unmistakable old-fashioned flavor. These chips scorch easily, so patience is key — short microwave bursts and vigorous stirring are what create a smooth, silky melt.
Crispy Chow Mein Noodles: These are the backbone of haystack cookies. Look for the fried chow mein noodles in a can (usually in the Asian foods aisle). They add that signature crunch and salty contrast — lo mein noodles will not work here.

🥣 How to Make Haystack Cookies Recipe

⭐ Pro Tips for Perfect Haystacks Cookies

⭐ Melting checkpoint (chocolate + butterscotch chips): Microwave 45 seconds, stir vigorously, then heat in 15-second bursts, stirring hard each time, until smooth. If you still see a few unmelted chips, keep stirring — they often melt from residual heat.
Microwave note: Every microwave is different, so you may need 1–3 extra 15-second rounds. Slow and steady prevents scorched butterscotch.

⭐ Stir more than you think you need to.
Butterscotch chips melt best with agitation. Vigorous stirring prevents scorching and creates a glossy, smooth base.

⭐ Microwaves vary.
If your chocolate isn’t fully melted after the listed times, keep going in 15-second bursts. Slow and steady always wins here.

⭐ Don’t over-pack the scoops.
Loose scoops keep the texture light and crunchy instead of dense.

⭐ Decorate while warm.
If you’re adding sprinkles or toppings, do it right after scooping — once they set, they won’t stick.

🥣 How to Make Haystack Cookies

Melt the chocolate. Add the semisweet chocolate chips and butterscotch chips to a microwave-safe bowl. Microwave on high for 45 seconds, then remove and stir vigorously. Continue heating in 15-second intervals, stirring well between each round, until the mixture is smooth. A few unmelted chips during the final stir are perfect — they’ll melt from residual heat.

Fold in the noodles. Add the chow mein noodles and gently fold until they’re evenly coated in chocolate without crushing them.

Scoop and set. Drop rounded tablespoonfuls onto wax-paper-lined baking sheets. Let the cookies sit at room temperature until firm (about 40 minutes), or refrigerate for 10–15 minutes to speed things up.

***See the full instructions below.

🔬 The Science Behind Haystack Cookies

Haystack cookies rely on fat-based setting, not baking. As the melted chocolate and butterscotch cool, the cocoa butter and milk fats re-solidify, locking the noodles in place. This is why proper melting — without scorching — is essential. Overheated chips break the fat structure, leading to grainy or greasy cookies instead of smooth, glossy ones.

Fun Haystack Variations

These cookies are incredibly adaptable. A few favorites:

Peanut Butter Haystacks: Swap the butterscotch chips for peanut butter chips.
Marshmallow Haystacks: Fold mini marshmallows in with the chow mein noodles after melting the chocolate.
Nutty Haystacks: Add chopped pecans, walnuts, peanuts, or cashews for extra crunch.
Chocolate Swaps: Milk chocolate makes them sweeter; dark chocolate adds richness; white chocolate gives a lighter twist.

What to Serve With Haystack Cookies

Sweet Finishes

These are wonderful alongside other no-bake favorites like Scotcheroos, Church Window Cookies, or Reindeer Noses for a nostalgic dessert spread.

Cozy Drinks

Serve with Homemade Crockpot Hot Chocolate, a mug of tea, or a Keoke Coffee for the ultimate sweet-and-salty treat moment.

STORING + FREEZING + MAKE AHEAD

How Long Do These Keep? These can be stored in an airtight container for 5 days.
Can You Freeze This? Yes, they can be frozen and will last for 6 months.
Make-Ahead: Since there are only three ingredients and two of those ingredients are melted chocolate chips, you can’t prep any of this recipe in advance. But since they store so well, you can always make them well ahead of time and store until you need them!

✦ Frequently Asked Questions

✦ Can I make haystack cookies without butterscotch chips?

Yes. You can use all chocolate chips or substitute peanut butter chips, butterscotch just adds that classic flavor.

✦ Why did my butterscotch chips seize or scorch?

They were overheated. Always melt in short bursts and stir aggressively between intervals.

✦ Can kids help make these?

Absolutely — this is one of the best beginner recipes, just supervise the melting step.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

More No-Bake Treats You’ll Love

Easy Fudge Recipe: Rich, creamy chocolate fudge made fast with simple ingredients and no candy thermometer required.

Buckeye Recipe: Classic peanut butter balls dipped in chocolate, just like the nostalgic candy everyone loves.

Bourbon Balls: A no-bake holiday favorite with chocolate, nuts, and a splash of bourbon for grown-up flavor.

No Bake Peanut Butter Bars: Thick, rich peanut butter bars with a smooth chocolate topping—no oven needed.

Rocky Road Candy: Chocolatey, crunchy, and loaded with marshmallows, this no-bake treat has that same sweet, chewy bite everyone loves.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Haystacks

Easy, no-bake haystacks are the crunchy, salty, sweet sensation you've been waiting for! Shake up the flavors with your own liking for unique party desserts.

Prep Time5

Cook Time3

Cooling Time15

Total Time8

Servings: cookies

Author: Kathleen

Ingredients

▢ 12 ounces semisweet chocolate chips
▢ 11 ounces butterscotch chips
▢ 4 cups crispy chow mein noodles

Instructions

Line 2 cookie sheets with waxed paper.
In a microwave-safe bowl combine the semisweet chocolate chips and the butterscotch chips.
Cook in the microwave, on high, for 45 seconds. Take the bowl out of the microwave and vigorously stir the chips. If needed, microwave at additional 15-second intervals, stirring (yes, vigorously!) between each interval, until the chips are smooth and melted.
Add chow mein noodles and gently fold until they're evenly coated.
Drop by rounded tablespoonfuls onto the prepared cookie sheet. Allow the haystacks to sit until they're hardened, about 40 minutes at room temperature or 10-15 minutes in the refrigerator.

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