Crockpot Halloween Haystacks

closeup of crockpot candy with halloween sprinkles.

5 from 5 votes

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.

Prep Time 5

Cook Time 1

Chill Time 1

Total Time 2 5

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

16 ounces white candy coating also called almond bark
2 cups chow mein noodles
2 cups dry roasted peanuts
Halloween sprinkles

Instructions

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.
16 ounces white candy coating, 2 cups chow mein noodles, 2 cups dry roasted peanuts
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.
Halloween sprinkles
Move the pan to the fridge to chill for approximately 1 hour before serving.

Notes

Store leftovers covered at room temperature or in the fridge for up to 10 days.
To tint the melted candy, mix in food coloring—green or orange works great for Halloween vibes.
Try different mix-ins like other nuts, pretzel sticks, coconut, butterscotch chips, etc.
Don’t wait too long—sprinkles won’t stick once fully set.
Press candy eyes on top for a playful touch.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition