Why You’ll Love This Recipe
This recipe is incredibly simple—no oven required and ready in minutes. It’s a great option for busy days, summer treats, or when you want dessert without turning on the stove. The combination of chocolate and peanut butter is a classic, and the crunchy texture makes every bite satisfying. Plus, they’re easily customizable and fun for kids to help make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Semi-sweet or milk chocolate chips
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Creamy peanut butter
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Old-fashioned oats or crunchy chow mein noodles
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Vanilla extract
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Optional: shredded coconut, chopped nuts, mini marshmallows, or a pinch of salt
Directions
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Melt the base: In a saucepan over low heat or using a microwave-safe bowl, melt the chocolate chips and peanut butter together, stirring until smooth.
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Add vanilla: Stir in the vanilla extract for extra depth of flavor.
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Mix in the crunch: Fold in the oats or chow mein noodles until evenly coated with the chocolate-peanut butter mixture. Add any optional ingredients here as well.
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Form haystacks: Drop spoonfuls of the mixture onto a parchment-lined baking sheet, shaping them into rough “haystacks.”
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Chill: Place the baking sheet in the refrigerator and let the haystacks set for at least 30 minutes.
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Serve and enjoy: Once firm, transfer to a container or serving plate.
Servings and timing
This recipe makes about 18–24 haystacks, depending on size.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes
Variations
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Vegan: Use dairy-free chocolate chips and plant-based peanut butter.
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Nut-free: Substitute sunflower seed butter or tahini for peanut butter.
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Extra texture: Add crushed pretzels or rice cereal for more crunch.
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Holiday version: Sprinkle with colored sugar or drizzle with white chocolate.
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Protein boost: Stir in a scoop of protein powder or add chopped almonds.
Storage/Reheating
Store haystacks in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze them in a single layer and transfer to a freezer bag once solid—good for up to 2 months.
Do not reheat, as these are meant to be served chilled or at room temperature.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter adds extra texture and works perfectly in this recipe.
Are these gluten-free?
Yes, if you use certified gluten-free oats or gluten-free chow mein noodles.
Can I freeze no-bake haystacks?
Absolutely. Freeze them in an airtight container or freezer bag for up to 2 months.
What kind of chocolate works best?
Semi-sweet or milk chocolate chips melt well and balance the peanut butter flavor nicely.
Can kids help make this recipe?
Yes, this is a kid-friendly, no-bake recipe that’s great for supervised kitchen fun.
How do I keep them from sticking to the pan?
Use parchment or wax paper to make removal and cleanup easy.
Can I make these without oats or noodles?
Yes, try rice cereal, crushed pretzels, or granola for a different crunch.
Do they need to be refrigerated?
Yes, refrigeration helps them set and stay firm, especially in warm weather.
Can I add dried fruit?
Absolutely. Raisins, chopped dates, or cranberries add a chewy contrast.
How sweet are these haystacks?
They’re sweet but balanced by the peanut butter. You can reduce sweetness by using darker chocolate.
Conclusion
No-bake chocolate peanut butter haystacks are the perfect blend of convenience, flavor, and texture. Whether you’re making them for a party, a snack, or to satisfy a chocolate craving, these easy treats are always a hit. Customize them to your taste, store them for later, and enjoy a no-bake dessert that never disappoints
No-Bake Chocolate Peanut Butter Haystacks
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 18–24 haystacks
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
No-bake chocolate peanut butter haystacks are quick, crunchy, and satisfying treats made with chocolate, peanut butter, and crispy add-ins like oats or chow mein noodles. Perfect for snacking, gifting, or holiday trays, they require no baking and come together in minutes.
Ingredients
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups old-fashioned oats or crunchy chow mein noodles
- 1 tsp vanilla extract
- Optional: 1/4 cup shredded coconut
- Optional: 1/4 cup chopped nuts
- Optional: 1/4 cup mini marshmallows
- Optional: Pinch of salt
Instructions
- In a saucepan over low heat or a microwave-safe bowl, melt the chocolate chips and peanut butter together, stirring until smooth.
- Remove from heat and stir in the vanilla extract.
- Fold in oats or chow mein noodles until fully coated. Mix in any optional ingredients like coconut, nuts, or marshmallows.
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet, shaping into rough haystacks.
- Chill in the refrigerator for at least 30 minutes until firm.
- Transfer to a serving plate or store in an airtight container in the refrigerator.
Notes
Use dairy-free chocolate and plant-based peanut butter for a vegan version.For a nut-free version, substitute sunflower seed butter or tahini.Add crushed pretzels or rice cereal for extra crunch.Sprinkle with holiday decorations or drizzle with white chocolate for a festive touch.Do not reheat—serve chilled or at room temperature.
Nutrition
- Serving Size: 1 haystack
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
