If you grew up with simple, no-bake treats, these haystacks will feel like a tiny nostalgia bomb — crunchy, a little sweet, and utterly effortless. They are the kind of thing I make when I need a quick dessert to bring to a gathering, or when the kids want to help in the kitchen without any danger of flames or complicated steps.
There’s comfort in recipes that deliver big smiles with very little fuss. This Haystack recipe uses three pantry staples and comes together in minutes. I’ll walk you through the exact method I use, plus equipment notes, swaps, and storage tips so they turn out reliably every time.
Read on for the ingredients list, the step-by-step method, and practical tips from my test kitchen — everything you need to make Haystacks that set up perfectly and keep well in the fridge.
Ingredient Notes
Ingredients
- 10 oz white almond bark — melts down into a smooth, sweet coating that binds the haystacks; breaks into smaller pieces for even melting.
- 2 cups chow mein noodles — provide the signature crunch and the “haystack” shape; stir gently to avoid crushing them.
- 1 cup M&Ms — add color and a chocolatey pop; fold in after the mixture cools slightly to prevent color bleed or melting.
Make Haystack: A Simple Method
- Line a baking sheet with parchment paper and set it aside.
- Break the 10 oz white almond bark into smaller pieces and place them in a large microwave‑safe bowl.
- Microwave the almond bark in 30‑second intervals, stirring thoroughly between each interval, until the bark is fully melted and smooth. (Follow any additional package instructions if provided.)
- Immediately stir the 2 cups chow mein noodles into the melted almond bark until the noodles are evenly coated.
- If the almond bark mixture is very hot, let it cool for a few minutes until it is warm but not hot—this will help prevent the M&Ms from melting.
- Gently stir in the 1 cup M&Ms until they are evenly distributed through the mixture.
- Using a spoon (or two spoons/a small scoop), drop spoonfuls of the mixture onto the prepared parchment, spacing them so they do not touch.
- Chill the baking sheet in the refrigerator until the haystacks are firm and set, about 15–30 minutes.
- Store finished haystacks in an airtight container in the refrigerator for up to 2 weeks.
Why It’s My Go-To
I make these Haystacks when I need a crowd-pleaser that doesn’t demand babysitting. They require minimal ingredients and equipment, and they hold up well during transport — which makes them perfect for office parties or casual potlucks. The texture is the real selling point: the chow mein noodles give a light, crackly crunch that contrasts with the creamy sweetness of melted almond bark.
They’re also forgiving. If your almond bark gets too hot, letting it cool a couple minutes before adding the M&Ms usually solves the melting issue. And because everything sets in the fridge, timing is flexible; you can prepare them ahead and chill until you’re ready to serve.
Swap Guide
Want to tweak flavor or appearance? Small substitutions can change these Haystacks without breaking the method.
- Chocolate coating: Swap white almond bark for regular chocolate coating if you prefer a richer taste — melting and setting behavior will be similar, though dark chocolate may harden faster.
- Mix-ins: Instead of M&Ms, try small candies or chopped dried fruit. Add them after the coating cools slightly to avoid melting or bleeding colors.
- Noodle alternative: If chow mein noodles are unavailable, thin pretzel sticks or lightly crushed cornflakes can replace them for crunch; expect a different texture but similar structure.
Before You Start: Equipment
Minimal tools make this a great recipe for new bakers or kids helping out.
- Large microwave-safe bowl — roomy enough to stir the noodles and coating without spilling.
- Spoons or a small scoop — for portioning the haystacks onto the baking sheet.
- Baking sheet and parchment paper — parchment prevents sticking and makes cleanup quick.
- Refrigerator space — allocate a flat shelf so the haystacks chill without being disturbed.
Don’t Do This
There are a few missteps that cause unnecessary frustration. Avoid them and your haystacks will be perfect.
- Don’t add M&Ms to piping-hot coating. The candy shell melts and loses color, and the chocolate center can get gooey. Let the coating cool until it’s warm, not hot.
- Don’t over-stir the noodles. Vigorous stirring breaks them into crumbs. Gently fold so they stay long and airy, which gives the haystacks their characteristic look.
- Don’t skip the parchment. For such sticky confections, parchment makes the difference between easy removal and a sticky mess on the baking sheet.
Allergy-Friendly Swaps
These haystacks can be adapted for common allergies with thoughtful swaps. Always check labels for cross-contamination if you’re preparing them for someone with severe allergies.
- Milk/Chocolate allergy: Use dairy-free candy-coated chocolates and a dairy-free coating such as a vegan chocolate bark designed for melting. Ensure labels confirm dairy-free status.
- Nut concerns: Although this recipe uses “almond bark” as a name, white almond bark is typically a confection coating that may or may not contain actual almond; check the package. If the product contains tree nuts or traces, choose a nut-free melting coating labeled safe for nut allergies.
- Gluten sensitivity: Traditional chow mein noodles can contain wheat. Look for certified gluten-free crunchy noodles or substitute with certified gluten-free cereal that gives a similar crunch.
Notes from the Test Kitchen
I’ve made these with both store-brand and specialty melts. Here are the details that saved me time and kept results consistent.
First, always break the almond bark into smaller pieces so it melts evenly in the microwave. Microwaving in 30-second bursts and stirring in between avoids hotspots and graininess. If the coating gets grainy, a teaspoon of neutral oil or a brief low-heat bath in a double boiler can smooth it, but I prefer to control the microwave time to avoid that.
Second, timing the M&Ms matters more than you’d think. Add them when the coating is warm to the touch, not steaming. During a crowded bake session I once added them too soon and had a bowl of pastel-smeared candy — still tasty, but not pretty.
Finally, chilling time will vary depending on your fridge. Fifteen minutes was enough on a cold shelf; in a warmer fridge give them up to 30 minutes. When in doubt, press lightly on the top of a haystack — if it springs back and feels firm, they’re ready to move to a storage container.
Keep It Fresh: Storage Guide
These Haystacks keep exceptionally well in cold storage. Place them in a single layer or separated with parchment to prevent sticking.
- Refrigerator: Store in an airtight container for up to 2 weeks. They stay crisp and the coating remains firm.
- Freezer: You can freeze them for up to 1 month. Lay them in a single layer on a sheet to freeze solid, then transfer to a freezer-safe container with parchment between layers. Thaw in the fridge for an hour before serving to avoid condensation making them soggy.
- Room temperature: Short-term (a few hours) is fine if your kitchen is cool and dry. In warm conditions, stick to the fridge to prevent softening and candy melting.
Your Top Questions
- Can I make these without a microwave? Yes. Melt the almond bark in a heatproof bowl over a double boiler on the stove. Stir until smooth and proceed as directed. Keep the heat gentle to avoid scorching.
- Will the M&Ms bleed color? They can if the coating is too hot. Let the melted almond bark cool a few minutes until warm, then fold in the M&Ms gently.
- Can I double the recipe? Absolutely. Use a larger bowl and stir carefully so the noodles are evenly coated. You may need to work in batches when portioning onto the baking sheet.
- Why are my haystacks flat? If the mixture is too runny when you drop it, it will spread. Chill the mixed coating slightly so it thickens before spooning. Also, use a slightly heaping spoonful for height.
- How do I keep them from sticking together? Space them on the parchment with room to set, and store in a single layer or separate layers with parchment.
Wrap-Up
Haystacks are one of my favorite last-minute desserts: bright, crunchy, and reliably loved. The method is straightforward, and the small tips above will keep you from common pitfalls like melted candy or flattened cookies. Whether you’re making them with kids, for a bake sale, or as an easy holiday treat, these Haystacks deliver quick satisfaction and cheerful results.
If you try them, tell me which swap you used. I love hearing simple changes that work — and I’ll share the best ones with readers. Happy mixing, and enjoy the crunch.
Haystack Recipe
Equipment
- Parchment Paper
- Large microwave-safe bowl
- Spoon
- Refrigerator
Ingredients
Ingredients
- 10 ozwhite almond barksee note
- 2 cupschow mein noodles
- 1 cupM&Mssee note
Instructions
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Break the 10 oz white almond bark into smaller pieces and place them in a large microwave‑safe bowl.
- Microwave the almond bark in 30‑second intervals, stirring thoroughly between each interval, until the bark is fully melted and smooth. (Follow any additional package instructions if provided.)
- Immediately stir the 2 cups chow mein noodles into the melted almond bark until the noodles are evenly coated.
- If the almond bark mixture is very hot, let it cool for a few minutes until it is warm but not hot—this will help prevent the M&Ms from melting.
- Gently stir in the 1 cup M&Ms until they are evenly distributed through the mixture.
- Using a spoon (or two spoons/a small scoop), drop spoonfuls of the mixture onto the prepared parchment, spacing them so they do not touch.
- Chill the baking sheet in the refrigerator until the haystacks are firm and set, about 15–30 minutes.
- Store finished haystacks in an airtight container in the refrigerator for up to 2 weeks.
Notes
White Chocolate: you can use Almond Bark, Candiquik, or Ghiradelli Candy Melts (all found at the grocery store in the baking aisle). Of these, the Ghiradelli tastes the best. You can also use white chocolate baking bars (i.e. Bakers or Ghiradelli) but they are much more expensive. In a pinch you can use the candy melts you get at the craft store but they aren’t as good tasting.
M&Ms: use any color M&Ms (Christmas for holiday haystacks). You can use regular or mini or any flavor M&Ms or substitute sprinkles. If using sprinkles instead of candy, just sprinkle them over the top of the haystacks after scooping them.
