White Chocolate Haystacks (No Bake Chow Mein)

Ingredients

• 22 oz. white chocolate chips
• 5 oz. chow mein noodles
• 1/2 cup dry roasted (salted peanuts (skinless, such as cocktail peanuts))
• Sprinkles of choice (holiday or everyday)

Instructions

1. 1

   Cover two baking sheets with parchment paper and set aside for later.

2. 2

   Melt the white chocolate. Place the white chocolate chips in a large saucepan and heat on low, stirring constantly until smooth. White chocolate burns faster than milk or dark chocolate, so be patient. If using the microwave, follow the bag directions carefully. I’ve had batches seize up when I tried to rush them.

3. 3

   Take the pan off the heat and stir in the peanuts and chow mein noodles. Fold everything gently until the noodles and peanuts are evenly coated with chocolate. You will want to work quickly here.

4. 4

   Use the larger spoon from your flatware set (the “tablespoon” size) to scoop spoonfuls of the mixture onto the wax paper. A spatula helps slide them off the spoon if you need that. Make only a few at a time, usually no more than 2 or 3, because the chocolate begins to set quickly.

5. 5

   As soon as you drop each scoop, immediately add your sprinkles. If you wait even a couple of minutes, the chocolate starts to harden and the sprinkles won’t stick.

6. 6

   Allow the haystacks to sit at room temperature until the chocolate is firm, about 30 minutes. Once set, they’re ready to serve or store.