Ingredients:

  • 200g (7 oz) Semi-Sweet Chocolate Chips
  • 180g (6.5 oz or approx. ¾ cup) Creamy Peanut Butter
  • 55g (4 tbsp or ¼ cup) Unsalted Butter
  • 60g (½ cup) Powdered Sugar
  • 1 tsp Vanilla Extract
  • ¼ tsp Fine Sea Salt
  • 140g (5 oz) Crispy Chow Mein Noodles

Instructions:

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Set aside.
  2. Melt Wet Ingredients: In the large heavy-bottomed saucepan, combine the chocolate chips, peanut butter, and unsalted butter. Heat over medium-low heat, stirring frequently, until completely melted and smooth. Be careful not to scorch the chocolate!
  3. Remove from Heat & Add Flavorings: Take the saucepan off the heat. Stir in the powdered sugar, vanilla extract, and fine sea salt until well combined and smooth. The mixture should be glossy and homogenous.
  4. Incorporate Crunch: Gently pour the crispy chow mein noodles into the chocolate-peanut butter mixture. Using a rubber spatula, carefully fold the noodles into the coating until they are evenly and thoroughly coated. Don't be too vigorous, we want those noodles crunchy, not crushed!
  5. Form Haystacks: Drop spoonfuls (or use a cookie scoop for tidier portions) of the mixture onto the prepared baking sheets, forming rustic haystack shapes. Leave a little space between each one.
  6. Chill to Set: Place the baking sheets in the refrigerator for at least 30-60 minutes, or until the haystacks are completely firm.
  7. Serve & Store: Once set, transfer the haystacks to an airtight container.