These Crockpot Halloween Haystacks are made with just four ingredients and are the perfect blend of salty and sweet. Made easy with the help of your slow cooker, these white chocolate candy haystacks with Halloween sprinkles are perfect for your next spooky party.
I’ve made crockpot peanut clusters before…and I’ve made white chocolate crockpot candy…and I’ve made chocolate peanut butter haystacks before…but now I’m melding the ideas into a Halloween themed treat.
Do you know what a haystack is? In the candy sense, not in the literal hay bale form.
They are tasty little treats that couldn’t be easier to make. You melt chocolate, white chocolate candy melts in this case, and then stir in some salty mix-ins. We’re using peanuts and chow mein noodles in this batch.
The result is part cookie, part candy but the perfect balance of salty and sweet crunch.
The best part is they are SO EASY to make. We’re taking help from the slow cooker today so that everything melts evenly and is hands off, but you can also make these on the stovetop or in the microwave if you’re short on time.
This batch is being finished off with Halloween sprinkles but you can easily switch it up for whatever occasion or holiday you’re celebrating.
Or, leave the sprinkles off entirely, but what fun is that?!
Why you’ll love these Halloween Haystacks
No-Bake – Using your slow cooker to melt everything together means there’s room in the oven for Halloween brownies.
Easy Recipe – You need just 3 ingredients (plus sprinkles!) to whip this candy up.
Budget Friendly – This recipe makes several candy clusters with just a few ingredients (& can easily be doubled or tripled).
Fun Halloween Treat – Bag up the haystacks into festive Halloween treat bags for a homemade candy option.
Equipment you’ll need
- Slow Cooker – This is the slow cooker I use and recommend.
- Cookie Scoops – I find it really easy to portion out the candies with a cookie scoop. Use whichever size you like.
- Baking Sheet – I like to use a lipped baking sheet so the sprinkles are contained.
- Halloween Sprinkles – HomeGoods and TJ Maxx/Marshalls always have excellent holiday sprinkle options but you can also order them or pick some up at the market or craft store.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- WHITE CANDY COATING – White almond bark, vanilla Candiquik, or candy coating – many names for the same thing. You can also use vanilla flavored baking chips (Ghirardelli makes one).
- CHOW MEIN NOODLES – Chow mein noodles are a crispy noodle, almost like a cracker. They should be in the Asian/International aisle of your market, or possibly in the dry pasta area. If you prefer, you can roughly chop them a bit so the haystacks are easier to scoop.
- PEANUTS – Dry roasted peanuts.
- HALLOWEEN SPRINKLES
How to make White Chocolate Halloween Haystacks
- STEP ONE: First, put the almond bark, chow mein noodles, and peanuts in the slow cooker. Cover and cook on HIGH for one hour or until fully melted. If possible, stir the mixture halfway through.
- STEP TWO: Then, line a baking sheet with wax paper and use a cookie scoop or large spoon to scoop spoonfuls onto the prepared baking sheet. Immediately top with Halloween sprinkles before the candy starts to set.
- STEP THREE: Finally, move the pan to the fridge to chill for about an hour and then enjoy!
What to serve with them
Set up a spread of halloween recipes like spooky spaghetti and meatball eyeballs, mummy fudge, “raw meat” rice krispies, monster munch popcorn, ghost oreo balls, and jalapeno popper mummies.
If you need even MORE ideas, check out my collection of 30+ Halloween desserts.
If you’re having an adult party, you can add some layered halloween jello shots to the mix, too (or just make them non-alcoholic for everyone)!
Tips & Suggestions 🎃
- You can wrap each candy cluster individually in a cellophane bag with ribbon to pass out to trick-or-treaters.
- If you want to color the melted candy melts, use food coloring. Green or orange would look cool.
- Let the haystacks set for just a minute or two to get tacky before you add the sprinkles, but don’t wait too long or they’ll harden.
- Add candy eyeballs for added fun 👀
How to store them
Leftover Halloween haystacks should be stored in an airtight container either at room temperature or in the fridge if you like them cold. They’ll be harder straight from the fridge so you may want to set them at room temperature for a bit before serving.
How long will they keep?
When stored properly, white chocolate haystacks will be good for about 7-10 days.
Can I freeze them?
Yes, haystacks freeze well. Place them into a freezer bag, press out any air, and pop them in the freezer for up to 2 months.
How many does this make?
As written, it will make about a dozen candy clusters. That will vary depending on how large you scoop them, but this recipe is very easily doubled or even tripled, especially when using the help of the slow cooker.
Can I use other mix-ins?
Yes! Haystacks are also fun (& delicious) with crushed/broken pretzels sticks, different nuts (try cashews or even pistachios), toffee bits, butterscotch chips, coconut, peanut butter chips…lots of options!
Do I have to make them in the slow cooker?
Nope! If you’re pressed for time, or just prefer, you can make these haystacks on the stovetop or even in the microwave.
In a large saucepan, melt the almond bark over medium heat, stirring frequently. Once melted and smooth, remove the pan from the heat and stir in the peanuts and chow mein noodles. Then, continue with the recipe as written.
In a large microwave safe bowl, add the almond bark and heat in 30 second increments, stirring between each, until smooth. Once fully melted, add in the peanuts and chow mein noodles and stir to evenly coat. Then, continue with the recipe as written.
Need more Halloween recipes? Try these:
Halloween Chocolate Tunnel Cake
Brownie Bottom Halloween Cupcakes
Click here for my entire collection of Halloween recipes.
Need more no-bake recipes? Try these:
Chocolate Chip Cookie Dough Truffles
Chocolate Peanut Butter Cornflake Cookies
Peanut Butter Cup Cookie Dough Dip
Happy Chef says
Shannon Miller says
Okay y’all these are great!!! So easily customizable!!! I made a batch and used almond bark and butterscotch chips but you can do so much with this recipe!!!
Melissa Williams says
Thank you, Shannon!
I love them! Super tasty and easy. My crockpot runs hot so it only took 45 minutes for everything to come together. I did this for my kids’ school Halloween party. And for the October challenge!! Two birds, one haystack.
Melissa Williams says
I like what you did there 🙂