This crock pot haystacks candy is one of those recipes you make once and then suddenly you’re making it every holiday season—or honestly, whenever you need something quick, sweet, and a little nostalgic.
You just dump, melt, stir, scoop, and boom—done! I always think of this recipe as one of those “grandma’s kitchen” kind of treats. It’s super simple, no fancy stuff, and ridiculously good.
Why I Love This Recipe
This one brings back all the memories. I grew up with a big tin of these sitting on the counter during the holidays. My grandma would always have them ready for us to sneak between meals (and we did!). There’s something about the salty crunch with the sweet, melty coating that just works every time.
- No baking required!
- Great for gifting (they hold up well!)
- Comes together with just a few pantry ingredients
- The crockpot does the work—no standing over a stove
What You’ll Need
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 (11 oz) bag butterscotch chips
- 1 (16 oz) bag salted dry roasted peanuts
- 1 (12 oz) bag crispy chow mein noodles
Pro Tips
- Don’t stir too early! Let the chips melt completely before you mix—this keeps everything smooth and creamy.
- Use a cookie scoop or two spoons to portion them out quickly before the mix sets.
- If your house is warm, chill the candies in the fridge to help them firm up.
- Store in a cool, dry place to keep them from getting sticky.
- Add parchment paper under your scoops for easy cleanup.
Tools You’ll Need
- Black oval crockpot
- Mixing spoon or silicone spatula
- Cookie scoop or two spoons
- Baking sheet
- Parchment paper
Substitutions and Variations
- Swap semi-sweet chips with milk chocolate or dark chocolate
- Use almond bark instead of chocolate chips for a more classic version
- Try cashews or almonds instead of peanuts
- Add mini marshmallows or pretzel pieces for extra crunch
- Sprinkle with sea salt before they set for a salty-sweet upgrade
Make Ahead Tips
You can make these up to 5 days ahead. Just store them in an airtight container in a cool place. They actually get better after sitting for a day!
How to Make Crock Pot Haystacks Candy
Makes about 36 haystacks
Total Time: 1 hour (15 min prep, 45 min cook)
Step 1: Add Chocolate and Butterscotch Chips to Crockpot
Add 1 (12 oz) bag of semi-sweet chocolate chips and 1 (11 oz) bag of butterscotch chips to the crockpot.
Let them sit in the bottom—no stirring yet.
Step 2: Add Peanuts
Pour in 1 (16 oz) bag of salted dry roasted peanuts on top of the chips.
Don’t stir yet—just let everything start melting together slowly.
Step 3: Slow Cook on Low
Turn your crockpot to LOW and let everything melt for 45 minutes.
Don’t stir until it’s fully melted. Keep the lid on.
Step 4: Stir the Mixture
Once melted, stir everything until smooth.
Use a silicone spatula or wooden spoon and mix well so the peanuts are fully coated.
Step 5: Add Chow Mein Noodles
Gently stir in 1 (12 oz) bag of crispy chow mein noodles.
Fold them in carefully to keep their crunch.
Step 6: Scoop Onto Parchment
Use a spoon or scoop to drop clusters onto a parchment-lined baking sheet.
Let them cool at room temperature or chill in the fridge until set.
Step 7: Serve
Leftovers and Storage
Store cooled haystacks in an airtight container at room temp for up to 1 week, or in the fridge for up to 2 weeks. For longer storage, freeze in a single layer, then move to a freezer bag.
Why This Recipe Works (Quick Science)
The butterscotch chips contain sugar and milk solids that give a creamy texture when melted. Combining them with chocolate chips creates a balanced sweet base. The chow mein noodles add structure and crunch without getting soggy, and the peanuts bring in salt and extra texture—so you get that sweet-salty-crispy bite every time.
Common Mistakes
- Stirring too early: This makes the chips grainy. Wait until they’re fully melted.
- Overcooking: Leave it too long, and your chocolate might burn. Stick to LOW heat and watch the time.
- Not mixing evenly: Make sure every noodle gets coated so the candies don’t fall apart.
- Storing warm: Let them cool completely before storing, or they’ll stick together.
What to Serve With
These are great with:
- A cold glass of milk
- Hot cocoa or coffee
- Holiday dessert platters
- Packed into cookie tins with other treats
FAQ
Can I use a microwave instead of a crockpot?
Yes! Melt the chips in 30-second intervals, stirring in between, then mix in peanuts and noodles.
Can I make these nut-free?
Try using sunflower seeds or pretzel pieces instead of peanuts.
How long do they take to set?
About 1 hour at room temp, or 30 minutes in the fridge.
Can I freeze them?
Yep. Flash freeze on a tray, then store in a bag for up to 3 months.
Final Thoughts
This recipe is a go-to for good reason. It’s easy, quick, and full of crunch and flavor. If you’ve never made these before, you’re in for a treat. Give it a try and let me know how yours turn out in the comments—I’d love to hear if you made any fun variations!
