How does a no-bake Christmas cookie recipe sound right about now? Not just any no-bake cookie. The least photogenic no-bake Christmas cookie on earth: the salted chocolate peanut butter haystack.
What’s the best thing about no-bake cookies? The instant gratification. Baking equals waiting, so no-bake equals no-wait. I’m all about instant gratification so I am a whole-hearted supporter of the no-bake, no-wait cookie. (The recipe says to refrigerate until they’re set but believe me when I say they taste just as good molten. They just don’t make such nice hostess gifts.)
Salted chocolate peanut butter haystacks could not be easier, making them perfect for any last-minute dessert needs. And haystacks are so yummy I don’t even know how to explain them if you’ve never had one.
Crunchy, salty, sweet, whip together in just a few seconds, require just ONE BOWL! Haystacks are so easy and so good it’s scary.
This version has salted peanuts to amp up the crunch factor just a bit, and of course to complement the peanut butter.
Nothing, and I mean nothing, compares to the perfect union that is chocolate and peanut butter.
Can you even believe we’re less than a week away from Christmas??? I’m losing it. I’m still feeling like Thanksgiving was yesterday.
And I just finished eating a couple of haystacks so my fingertips are covered in chocolate, which means my keyboard is covered in chocolate, which means I hope Santa is bringing me either a new computer or something to clean this one with. . .
Cookie and I hope you and your loved ones have a very merry Christmas and that 2017 is your best year yet!
- 1 cup dark chocolate chips
- 3 tablespoons creamy peanut butter (don’t use natural)
- 1 1/2 cups chow mein noodles
- 1/2 cup roasted salted peanuts
- 1/2 teaspoon coarse sea salt
- Line a baking sheet with parchment paper and set aside.
- Place chocolate chips and peanut butter in a microwave-safe bowl and heat, stirring every 30 seconds, until chocolate is melted and mixture is smooth. Fold in chow mein noodles and peanuts with a rubber spatula. Drop heaping tablespoons of mixture onto prepared baking sheet and immediately sprinkle each mound with a pinch of salt. Refrigerate for 15 minutes, or until set. Serve and enjoy.