Ingredients:
- 12 oz (340 g) crunchy chow mein noodles (fried noodles)
- 1/2 cup (113 g / 8 tbsp) unsalted butter
- 1 cup (240 g) creamy peanut butter (smooth; natural OK if stirred)
- 2 cups (340 g) semi-sweet chocolate chips (or 12 oz / 340 g chopped chocolate)
- 2 tablespoons (30 g) light corn syrup or honey (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt (or to taste)
- 1/2 cup (60 g) chopped roasted peanuts or toasted coconut (optional)
- Flaky sea salt for sprinkling (optional)
Instructions:
- Prep: Line a baking sheet with parchment. Portion chow mein noodles into a large mixing bowl and measure chocolate, peanut butter, butter, syrup, and vanilla so everything is ready.
- Melt chocolate-peanut butter mixture: Double-boiler method - simmer 1–2 inches of water in a saucepan and set a heatproof bowl over it (bowl bottom not touching water). Add butter, peanut butter, chocolate chips, and corn syrup and stir frequently until smooth. OR Microwave method - place butter, peanut butter, and chocolate in a microwave-safe bowl; heat 30 seconds, stir, then heat in 15–20 second bursts, stirring between, until smooth.
- Stir in vanilla and salt; taste and adjust salt if needed.
- Combine with noodles: Pour the warm chocolate-peanut butter mixture over the chow mein noodles and fold gently with a spatula until noodles are evenly coated. Fold in optional mix-ins (chopped peanuts or toasted coconut) now, if using.
- Portion into haystacks: Use a cookie scoop or tablespoon to mound rounded portions onto the prepared parchment. Press tops lightly to compact and shape into haystacks. Sprinkle flaky sea salt or extra chopped peanuts on top if desired.
- Chill and set: Refrigerate for about 30 minutes (or freeze 10–15 minutes) until firm so haystacks hold their shape.
- Store and serve: Store cooled haystacks in an airtight container in the refrigerator for up to 7 days or freeze up to 1 month. Bring to room temperature a few minutes before serving for a softer bite.