No-Bake Chocolate Haystack Cookies

No Bake Haystack Cookies made with crunchy chow mein noodles, creamy peanut butter, butterscotch morsels and tiny marshmallow pumpkins make a delightful fall treat. These simple, no-bake butterscotch haystacks are quick to prepare and perfect for Halloween parties, harvest gatherings, or an easy after-school snack.

Chow mein noodle cookies might sound like an unusual combination, but the contrast of salty, crunchy noodles with sweet butterscotch and rich peanut butter works surprisingly well. The texture is light and crispy, while the butterscotch-peanut butter coating holds the clusters together. I started making these haystacks years ago when my older kids were small; they’re a go-to for warm months because they don’t require an oven, and they’re just as fun in the fall when decorated with seasonal candies.

One of the best things about these no-bake haystacks is how fast they come together. Melt the butterscotch morsels with peanut butter, fold in the chow mein noodles until everything is evenly coated, then drop tablespoon-sized portions onto a lined baking sheet. Press a small marshmallow pumpkin on top if you like, chill until firm, and they’re ready to serve.

Ingredients

These haystacks require just four basic ingredients, all easy to find at a grocery store.

• Crunchy chow mein noodles — usually found in the Asian section
• Creamy peanut butter — creamy works best for a smooth coating
• Butterscotch morsels — any brand will do
• Small marshmallow pumpkins — optional, for a seasonal touch

How to Make No Bake Haystack Cookies

1. Place the butterscotch morsels and peanut butter in a medium bowl. Melt together in the microwave in 30-second increments, stirring between each interval, until smooth. Alternatively, melt them over a double boiler on the stove.

2. Add the crunchy chow mein noodles to the melted mixture and fold gently until the noodles are evenly coated.

3. Drop tablespoon-sized scoops of the mixture onto a baking sheet lined with wax or parchment paper. Shape each scoop into a small mound; if you narrow the top slightly, the clusters resemble little haystacks. For neater shaping, lightly spray your hands with nonstick cooking spray so the mixture doesn’t stick.

4. If using marshmallow pumpkins, press one gently onto the top of each haystack. Place the tray in the refrigerator until the clusters are firm, about 10–20 minutes depending on your fridge.

Cook Time

Because these are no-bake treats, “cook time” refers to melting and chilling. Melt the peanut butter and butterscotch in thirty-second intervals, stirring between each. On my microwave it took about one minute thirty seconds total to reach a smooth consistency, but microwaves vary.

How to Store

Store the haystacks in an airtight container in the refrigerator for up to one week. I don’t recommend leaving them at room temperature for long periods because the butterscotch can soften in warm conditions. If chilled candies seem too firm, let them sit a few minutes at room temperature before serving.

The combination of salty noodles and sweet butterscotch with peanut butter creates a balanced flavor that isn’t overly sweet on its own; the little candy pumpkins add a festive sweetness and a fun pop of color.

Variations

There are several easy ways to customize this recipe:

• Swap butterscotch morsels for chocolate chips (dark, milk, semi-sweet or white chocolate all work).
• Use almond butter or another nut/seed butter in place of peanut butter for a different flavor.
• Choose crunchy peanut butter to add extra texture.
• Decorate seasonally: candy eggs for spring “bird’s nest” treats, green-colored coatings for holiday trees, or holiday candies as desired.

No Bake Haystack Cookies — Recipe

Yields: about 24 haystacks

• 1½ cups butterscotch candy morsels (about an 11-oz bag)
• ¾ cup creamy peanut butter
• 3 cups crunchy chow mein noodles
• Small candy pumpkins for garnish (optional)

Instructions

1. Melt the butterscotch morsels and peanut butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt together over a double boiler.
2. Fold in chow mein noodles until well coated.
3. Drop tablespoon-sized portions onto a baking sheet lined with wax or parchment paper and shape into haystacks.
4. Press a candy pumpkin onto each haystack if desired.
5. Refrigerate until cool and firm, about 10–20 minutes.
6. Store in the refrigerator in an airtight container.

Notes

To make shaping easier, lightly spray your hands with nonstick cooking spray before forming the clusters.

These butterscotch haystacks are quick, kid-approved, and ideal for fall parties or just a simple homemade treat. They’re one of my favorite no-bake cookie recipes—easy to make and always a crowd-pleaser.

Recipe originally published in 2016 and updated in 2022.