Haystack Cookies are a classic holiday recipe, and this English Toffee version is one of our favorites! It has all the flavors of traditional English Toffee in an easy no-bake treat that everyone will LOVE!

For as long as I can remember, haystack cookies have been a holiday staple. And for good reason! They're easy to make - with just a handful of ingredients - and the flavor possibilities are endless.

If you've ever searched the internet for haystack recipes, you know that there are tons of different versions out there. Many call for a combination of butterscotch chips and peanut butter chips, some add pretzels or marshmallows, some use white chocolate... but the one thing they all have in common (aside from the chow mein noodles) is that they're all delicious!

We've made Peppermint Bark Haystacks and White Chocolate Haystacks and Peppermint Mocha Haystacks... and I have to say I love them all. But there's something about these English Toffee Haystacks that's extra mouthwatering. Let's be honest - you can't go wrong with chocolate, almonds, and toffee - and when you add the crunch of the chow mein noodles? They're just SO GOOD.

Not to mention the fact that they seriously couldn't be easier to make. Between the 4 ingredients and the easy instructions and the fact that there's no baking involved... they're the perfect recipe to get the kids involved with and they make a great last minute addition to your holiday cookie plate!

What we love about this recipe

• Made with just 4 ingredients
• Ready in 15 minutes or less
• No baking required
• A delicious combination of salty & sweet
• A classic flavor combination that everyone knows and loves
• So many different possible flavor variations
• Easy to store and freeze
• A delicious addition to any holiday cookie plate!

Ingredients

• 1 ¾ cups chow mein noodles
• ¾ cup salted almonds, roughly chopped
• ¾ cup Heath Bits O' Brickle English Toffee Bits
• 16 oz. chocolate candy coating

Instructions

1. Melt the chocolate over medium heat on the stovetop or microwave, stirring regularly.
2. Add the chow mein noodles, chopped almonds, and English toffee bits. Reserve some toffee to sprinkle on top.
3. Stir the mixture until fully coated, then drop by spoonfuls onto wax paper. Sprinkle with reserved toffee bits and/or additional chopped almonds.
4. Cool completely until chocolate is hardened. 
5. Serve immediately or store at room temperature.

Recipe variations

• Adjust the ingredient proportions according to your tastes
• Substitute white chocolate for milk chocolate
• For a gluten free version, substitute Chex cereal or gluten free pretzel sticks for the chow mein noodles
• Substitute pecans, walnuts, or peanuts for the chopped almonds
• Use unsalted almonds in place of roasted & salted
• Top with holiday sprinkles for a festive touch

Tips for success

• I highly suggest using chocolate candy coating instead of chocolate chips. Candy coating is made for melting so it's extra smooth and creamy. If you do use chocolate chips, I'd suggest adding 2 tablespoons of shortening to them to help with the melting process.
• Melt the chocolate slowly and be sure to stir it often to prevent over-heating.
• To save time, use a food processor to chop the almonds.
• Be sure all the ingredients are fully coated in chocolate before forming them into haystacks.

Storing

Haystacks should be stored in an airtight container at room temperature. They can also be frozen in an airtight container or freezer bag and either eaten directly from the freezer or thawed to room temperature.

Related recipes

• Crispy Peanut Butter Toffee Truffles
• Chocolate Toffee Pretzels
• Almond Bark
• Scotcheroos
• Double Chocolate Peanut Butter Bark
• Toasted Coconut Bark