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.
16ounceswhite candy coatingalso called almond bark
2cupschow mein noodles
2cupsdry 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.
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.
Notes
Store leftovers covered at room temperature or in the fridge for up to 10 days. Try different mix-ins like other nuts, pretzel sticks, coconut, butterscotch chips, etc.