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.
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
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:
Click here for my entire collection of Halloween recipes.
Need more no-bake recipes? Try these:
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Crockpot Halloween Haystacks
- 16 ounces white candy coating also called almond bark
- 2 cups chow mein noodles
- 2 cups dry roasted peanuts
- Halloween sprinkles
- Place almond bark, chow mein noodles, and peanuts into the slow cooker. Cover and heat on HIGH for 1 hour, stirring halfway through if possible, or until candy coating is fully melted.
- Stir the mixture together so everything is evenly coated.
- Line a baking sheet with wax paper or parchment paper.
- Use a cookie scoop or tablespoon to scoop spoonfuls of the mixture onto the prepared baking sheet.
- Immediately top with sprinkles before white bark hardens.
- Move the pan to the fridge to chill for approximately 1 hour before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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