Ingredients:

  • 12 oz (340 g) semisweet chocolate chips or chopped semisweet chocolate (or 10–12 oz / 280–340 g for a chips + wafers mix)
  • 1/2 cup (115 g) creamy peanut butter (optional)
  • 1 tbsp (15 g) light corn syrup or honey (optional)
  • 12 oz (340 g) crunchy chow-mein noodles (about one standard package)
  • 1 cup (140 g) roasted salted peanuts, coarsely chopped
  • 1/2 cup (85 g) butterscotch chips or white chocolate chips (optional, for drizzle/contrast)
  • 1/4 tsp fine sea salt (omit if peanuts are very salty)
  • 1 tsp vanilla extract (optional)
  • Flaky sea salt for sprinkling (optional)
  • Sprinkles or chopped toasted coconut (optional)

Instructions:

  1. Prep workstation: line a baking sheet with parchment or a silicone mat and set near your stove or microwave; measure and chop ingredients as needed.
  2. Melt chocolate (choose one method): Double boiler method — bring an inch of water to a simmer in a small saucepan, place chocolate (and peanut butter/corn syrup if using) in a heatproof bowl set over (not touching) the water and stir until smooth.
  3. Melt chocolate (alternative microwave): combine chocolate and peanut butter/corn syrup in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between, until smooth.
  4. Remove melted chocolate from heat and stir in vanilla extract and the 1/4 tsp fine sea salt; the chocolate should be glossy and smooth with no lumps.
  5. Fold in crunch: add chow-mein noodles and chopped peanuts to the melted chocolate and gently fold with a spatula until fully coated and evenly distributed, working gently to avoid breaking the noodles.
  6. Portion haystacks: use a tablespoon or small cookie scoop to drop mounds (about 1 tablespoon each) onto the prepared parchment, spacing about 1 inch (2.5 cm) apart.
  7. If using a contrast chip (butterscotch or white chocolate), melt briefly and drizzle over clusters for visual contrast using a spoon or small piping/zip bag.
  8. Chill to set: refrigerate the sheet for 30–45 minutes until firm (or 15–20 minutes in the freezer for a quicker set), avoiding longer freezing to prevent condensation on removal.
  9. Finish and store: sprinkle with flaky sea salt or other toppings while slightly tacky if desired; transfer to an airtight container layered with parchment and store at cool room temperature for a few days or refrigerated up to 2 weeks.
  10. Serve: bring chilled clusters to room temperature for 10–15 minutes before serving for best flavor and texture.