I can’t believe I never posted this recipe! It’s an old one and you may know it, but how often do you remember to make Chocolate Haystacks? Also known as Noodle Clusters, these are real crowd pleasers. The bonus is that they are so easy. You can make them with chow mein noodles or use Cheerios or Wheaties, in which case they go by "Ting-a-Lings".
Chow Mein Noodles
Most of the grocery stores I frequent sell La Choy brand chow mein noodles which come in a can and are shorter noodles. Years ago I saw some made with longer chow mein noodles and loved the dramatic appearance.
Noodle Clusters and Ting-a-Lings
I grew up thinking Haystacks were also called Ting-a-Lings, but according to the old Betty Crocker Cooky (spelled with a "y") Cookbook from 1963, the noodle version are called Noodle Clusters. Ting-a-Lings, named after the sound a bell makes, are a variation that calls for Cheerios or Wheaties. I guess they are called that due to their shape, which is kind of like a bell.
Making Chocolate Haystacks
To make these easy candies, all you do is combine chow mein noodles with a mixture of melted chocolate and nuts. It's as simple as that, but there are more than a few variations to make yours stand out. My favorite is this one, which calls for a mixing chocolate and butterscotch chips. The recipe will give you about 36, but if you just want to make a small batch of Haystacks for the family, it’s easy to halve or even quarter.
Peanut Butter Version
This recipe is for the chocolate version, of course. If you'd rather have Peanut Butter Haystacks, follow the same method but use 1 cup of butterscotch chips, ½ cup peanut butter, ½ cup salted peanuts and 2 cup of chow mein noodles. You can also substitute shoestring potato chips for the noodles. For Ting-a-Lings, use about 4 cups of Wheaties or Cheerios.
Recipe
Chocolate Haystacks
Ingredients
- 2 cups semisweet or dark chocolate chips (330 grams)
- 2 cups butterscotch morsels (330 grams)
- 3 to 4 cups chow mein noodles (170 grams plus more if needed)
- 1 cup salted peanuts (plus more if needed)
Instructions
- Melt the chocolate chips and butterscotch chips in the top of a double boiler. If you don’t have a double boiler, you can do it directly over low heat in a large saucepan.
- Remove melted chocolate mixture from heat, then stir in noodles and peanuts. I recommend stirring in 3 cups of noodles first, then adding more as needed. Fewer noodles means more chocolate.
- Drop by spoonfuls onto a plate lined with wax paper or parchment paper.
- Put in the refrigerator and chill until firm.
Anna says
Pat, I hope you find time to make a quick batch :).
Pat Lesmeister says
I remember these Delicious treats , they were a favorite of mine and my children . Thank you for sharing this recipe.
Anna says
Thanks Bonnie! I'll try with pretzels.
Bonnie says
I used Pretzels and they are fantastic and used 1/2 salted caramel chocolate chips.
cindy says
45 years making these, always a hit!!
Rachael says
I remember making these with my mom when I was little. I use to make them for my kids when they were little.My daughter always asks about them,her birthday is coming up so I think I'll surprise her with a batch. I remember my mom would add Cheerios in place of peanuts.Always knew when someone ate them because we would have chocolate around our mouths.. lol..
Anna says
Linda, I'm glad you were able to make them with the sesame sticks.
Linda says
One note when I made these. Couldn't find chow mien noodles (guess they aren't natural enough for natural stores like Whole Foods) but I saw sesame sticks and thought that could be fun. Worked great and I feel they were a bit more healthy. They weren't as malleable to make perfect round nests like the noodles but in a small cupcake liner they looked pretty good.
Anna says
Thanks Meg,
That is so kind of you to say, and you may never know how much it means to me (especially these days).
Meg says
Hi Anna,
I've been reading your blog for years, YEARS!!...but I've never commented. I just wanted to say thanks for all the wonderful recipes, and for having a blog that feels as welcoming as home. The world is wide and wearying enough as it is but I really do enjoy spending a few calm minutes reading about what you've been up to in the kitchen. I work far from home and it's lovely to have a familiar place to read about your baking adventures!
Thank you and best wishes-
Meg
Anna says
Somebody made these at a food blogger cookie exchange years ago and they were my favorite thing from the whole exchange. So yes -- not sure why we always forget about them.
T. Martin says
Wonder why this recipe continually falls into the category of "want to make but never have"? There is a white butterscotch version of this I saved to make as holiday treats years ago. That little people is still stuck in a cookbook somewhere...
Sue says
I should make these sometime. I’ve had them but not made them myself. There are so many times they could be just the right thing.
Linda says
I had a friend who made these for Christmas. The one I loved best. I rarely make them myself but they are always a success. Thanks!