Easy Halloween Haystack Cookies are made in the slow cooker with just 4 ingredients! They’re so simple to make as the Crockpot does most of the work for you, and the kids will love helping make these cookies.
These haystack cookies are a family favorite! I make them all the time and change up the type of chocolate that I use. I have a Christmas Haystacks recipe, and these Butterscotch Haystacks are so good!
This version here is a little different, it’s made with white almond bark, dry roasted peanuts, and decorated with Halloween sprinkles. The mixture is entirely made in the slow cooker, then all you need is to scoop it out into cookies and add sprinkles.
Why You Will Love This Recipe
- No-Bake: These cookies don’t require an oven! They’re made in the Crockpot, but you can use the microwave if you wish!
- Slow Cooker Recipe: The slow cooker melts the almond bark low and slow which means that it’s difficult to mess up and overheat the candy. It also means that you don’t have to work too quickly.
- Versatile: Change up the type of chocolate, nuts, and sprinkles to match your party theme!
- Budget Friendly: The ingredients used to make these simple no-bake treats are inexpensive.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Almond Bark: I’m using white almond bark in this recipe, but feel free to use any type of chocolate bar or chocolate chips, butterscotch chips, or candy melts.
- Noodles: You need Chow mein noodles, these are crunchy fried wheat-based noodles. They can be found in the Asian section of the grocery store (I buy them at Target or Walmart) and the brand that I use is La Choy. Make sure that you’re getting unflavored ones.
- Peanuts: I like to add dry roasted peanuts to the mixture for extra flavor and crunch. If you don’t want to use peanuts, substitute with 2 cups of chow mein noodles.
- Sprinkles: Use your favorite sprinkles! If you’re making these for Halloween go for a spooky mix with eye candies. Or match the color of your party theme!
How To Make Haystack Cookies
- Place in Crockpot: To your Crockpot, add white almond bark, chow mein noodles, and roasted peanuts. Line a cookie sheet with parchment paper and set it aside.
- Cook: Heat the contents on HIGH for about 1 hour. You want the bark to be completely melted. Stir everything together.
- Scoop out Cookies: Use a small cookie scoop, or 2 spoons to drop spoonfuls of the mixture to create cookies.
- Decorate: Top with your favorite sprinkles, chill in the fridge until set, and serve.
Top with your favorite candy such as M&M’s, Reese’s pieces, or candy corn!
- Store your Halloween haystack cookies in an airtight container for up to three days. You can keep them at room temperature, but if it’s warm in your home you might want to refrigerate them.
- You can also freeze haystacks in a freezer bag for 1-2 months.
Using the microwave is a great option if you don’t have a slow cooker. Place the bark in a microwave-safe bowl. Microwave for 30 seconds, stir (be careful the bowl will be very hot). Continue microwaving at 15-second intervals and stirring until smooth. Be careful not to overheat the bark.
You can leave them out and just add more chow mein noodles, or use cashews, almonds, or walnuts if you like.
They don’t have to be refrigerated, I usually keep them at room temperature. But you can definitely keep them in your fridge for about a week, but keep in mind that they will be very hard so allow them to come to room temperature before serving.
Other No Bake Halloween Treats You Should Try
Have fun making this easy Halloween no-bake cookie, and be sure to pin the recipe for later.