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–+ servings
Halloween haystack cookie with holiday sprinkles and eye candies
5 from 9 votes

Halloween Crock Pot Candy

Created by: Fun Cookie Recipes
12 cookies
Prep Time 5 minutes
Cook Time 1 hour
Cooling time 20 minutes
Total Time 1 hour 25 minutes
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.

Equipment

Slow Cooker
Spatula
Cookie Sheets
Medium cookie scoop

Ingredients
 

  • 2 cups unflavored chow mein noodles
  • 2 cups dry roasted peanuts
  • 16-ounce bag white almond bark
  • Halloween sprinkles

Instructions

  • To your Crockpot, add white almond bark, chow mein noodles, and roasted peanuts. Line a cookie sheet with parchment paper and set it aside.
  • Heat the contents on HIGH for about 1 hour. You want the bark to be completely melted. Stir everything together.
  • Use a small cookie scoop, or 2 spoons to drop spoonfuls of the mixture to create cookies.
  • Top with your favorite sprinkles, chill in the fridge until set, and serve.

Notes

  • 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.

Nutrition

Serving: 1cookie | Calories: 397kcal | Carbohydrates: 37g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 177mg | Potassium: 168mg | Fiber: 2g | Sugar: 28g | Calcium: 16mg | Iron: 1mg