Chocolate Peanut Butter Haystacks Recipe

If you are looking for an easy, sweet treat that doesn't involve baking, look no further. This recipe for chocolate peanut butter haystacks brought to us by Miriam Hahn is going to be your new favorite dessert to whip up. "My favorite thing about this recipe is definitely the sweet and salty combination that's going on here," Hahn remarks. "It's also extra decadent with both chocolate and butterscotch chips melted together."

This quick dessert is perfect to serve for any occasion, from an after-school snack, to an adult dinner party. "I like to serve them with fresh strawberries because chocolate and strawberries pair so well together," Hahn shares. If you want to serve other desserts along with these haystacks, we think a classic cheesecake, and some old fashioned butter cookies would make a nice spread. These can be made up to a week ahead, and are best stored in a sealed container in the fridge.

To make this recipe, you'll need to grab both chocolate chips and butterscotch chips. Then, you'll need a container of chow mein noodles, peanut butter, and chopped peanuts. You can even make this completely nut-free by using almond or sunflower seed butter instead of peanut butter, and salted sunflower seeds instead of peanuts.

In a double boiler, fill the bottom pot with water, and bring it to a boil. Then, lower the heat to low, and fill the top pot with the chocolate chips, butterscotch chips, and peanut butter. Stir the mixture as it starts to melt, and in about 8 minutes, it should be smooth and creamy. If you don't have a double broiler, you can also use the microwave to melt the ingredients. 

Once your chocolate and peanut butter mixture is melted, pour the mixture in a large bowl, then add the chow mein noodles and peanuts. Stir until everything is combined, but try not to overmix it, so that the chow mein noodles don't overly break down.

Line 1 or 2 baking sheets with parchment paper, because this next step will be messy. Make sure you choose pans that will fit in the fridge. Using a fork, scoop out about 2 tablespoons of the mixture for each haystack, and lay them onto the pan. You can make 12 large haystacks, or about 16 smaller ones. Stick these in the fridge for at least 40 minutes to chill.

Once the haystacks have chilled in the fridge, they are ready to serve, or transfer to a sealed container. Hahn likes to layer them on parchment paper in a covered container when storing, so they separate easily. They will easily last all week in the fridge, making them a great make-ahead dessert. You can also freeze them for up to 2 months, and pull out a sweet treat here and there when you feel like it.