No-Bake Easter Egg Peanut Butter Haystacks
These No-Bake Easter Egg Peanut Butter Haystacks combine crunchy chow mein noodles, creamy peanut butter, and melty chocolate for a quick and easy treat everyone loves.
Ingredients
Essentials
- 2 cups chow mein noodles These give the haystacks a light, crunchy “nest” texture kids love.
- 1 cup creamy peanut butter Provides richness, flavor, and helps bind the mix. Use a smooth variety for the creamiest coating.
- 1 cup chocolate chips Semi-sweet or milk chocolate work well; they melt into a glossy coating.
- 1/2 cup mini marshmallows Adds soft, chewy pockets and helps the mixture stick together.
- to taste Easter egg candies Small, colorful candies for topping and seasonal fun.
- 1 sheet parchment paper or silicone mat For easy cleanup and to prevent sticking.
Optional Add-ons
- a pinch flaky sea salt Sprinkled on top for a sweet-salty contrast that adults will appreciate.
- 1/4 cup chopped nuts Almonds, peanuts, or pecans add extra crunch.
- 1/4 cup shredded coconut For a tropical note that pairs well with chocolate and peanut butter.
- a few drops vanilla extract For a subtle lift in flavor.
- to taste mini pastel M&Ms or sprinkles For extra color if you’re making these for an Easter party.
- to taste white chocolate For a pretty contrast and to mimic traditional haystack decorations.
Instructions
Preparation
- Line a baking sheet with parchment paper or a silicone mat and have your Easter egg candies ready.
- In a microwave-safe bowl, combine the peanut butter and chocolate chips. Microwave in 30-second bursts, stirring each time, until completely smooth.
- Add the chow mein noodles and mini marshmallows to the melted mixture. Gently fold until everything is coated.
- Use a spoon or small ice cream scoop to drop mounds onto the lined sheet.
- Press 2–3 Easter egg candies into the top of each haystack while the chocolate is still soft.
- Place the tray in the refrigerator for 15–30 minutes or the freezer for 10–15 minutes until set.
Storage
- Transfer to an airtight container with parchment layers if stacking, and store in the fridge for up to 1 week or freezer for up to 1 month.
Notes
Tips: Melt in the same bowl you'll fold in to save on dishes. Let kids help at the folding and decorating stage to keep them occupied.