White Chocolate Ting-a Lings are one of our favorite holiday treats! Loaded with salty peanuts and crunchy chow mein noodles, then smothered in white chocolate and decorated with red, green & white Christmas sprinkles, they’re the perfect salty-sweet no-bake treat. Also known as haystacks, spider cookies, chow mein clusters, and birds nest cookies, once you try them you’ll know why they’re everyone’s FAVORITE! Perfect for gifting, too!
So I mentioned that I had some friends over for Christmas treat making this past weekend…..but did I mention that we made 17 different kinds of treats between the four of us?!?
Depending on who you are and how much you like being in the kitchen, that probably sounds either amazing…..OR absolutely dreadful. But between breakfast and lunch together and Christmas tunes and good conversation, the day ended up feeling like a lot of fun…..despite the fact that it was a lot of work.
My contributions to the 17? The Gingerbread Buckeyes I shared with you yesterday, Chocolate Toffee Pretzels, Peanut Butter Cup-Stuffed Snickerdoodles (yummmm), and these White Chocolate Ting-a-Lings. Of the four, only one was a recipe I had made before. The rest I just winged at the last minute! But not to worry…..they all turned out DELICIOUS!!
No-Bake Treats make the perfect holiday gifts!
These White Chocolate Ting-a-Lings are not only delicious, they make the BEST holiday gifts! There’s nothing better than getting a big plate of homemade cookies around the holidays, and when they’re so easy to make, there’s nothing better than giving them!
So which ones have I made before? These White Chocolate Ting-a-Lings! (Otherwise known as haystacks, according to my friends who were all but unwilling to call them ting-a-lings…..) They are one of my all-time FAVORITE Christmas treats, made with salted peanuts, crunchy chow mein noodles, melted white chocolate, and candy sprinkles.
They are the ultimate sweet & salty treat….and I could eat the whole batch, guaranteed! Just don’t call them haystacks….at least not around me. They’re ting-a-lings! Got it??
Tips for making Ting-a-Lings
- Melt the chocolate slowly. I find that the microwave works especially well, but you can also melt it on the stovetop. Just be sure to use low heat and stir constantly to avoid burning.
- If the chocolate starts to harden while you are working, don’t worry! Just pop the whole bowl, noodles and all, back into the microwave until the chocolate is melted.
- Feel free to mix it up. Substitute milk chocolate or butterscotch chips, cashews or pecans, pretzels or even cereal. The possibilities are endless!
White Chocolate Ting-a-Lings
White Chocolate Ting-a Lings are one of our favorite holiday treats! Loaded with salty peanuts and crunchy chow mein noodles, they're the perfect salty-sweet no-bake treat!
Ingredients
- 3 1/2 cups chow mein noodles
- 2 1/2 cups salted cocktail peanuts
- 32 ounces white chocolate candy coating, I used Candiquik
- candy sprinkles
Instructions
- Mix chow mein noodles and peanuts in a large bowl.
- Melt white chocolate over low heat until smooth; pour over chow mein noodles and peanuts and mix well.
- Drop by spoonfuls onto wax paper; top with candy sprinkles.
- Cool completely and store at room temperature.
Nutrition Information:
Yield: 48 Serving Size: 1 gramsAmount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 65mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 1g
Jessica @ Barefoot by the Sea says
I love the combo of salty – sweet – economical with these! Adding another to the list. Need to take the time to figure out all the things I want to make! These are on the list!!
MissCandiquik says
I love that you put peanuts in with the chow mein noodles! I’ve done chow mein noodles with peanut butter stirred into the candiquik and that is good too – but I bet with peanuts it’s much better! Thanks for sharing. 🙂
Meaghan Voigt says
Sorry, Cathy…they’re haystacks. And, according to my boys, they’re awesome! I have some white chocolate, so we’re going to make more of these, for sure!
Liz Bauer says
They have been Haystacks for years!, always a crowd pleaser.
RaBonn says
My haystacks have peanut butter and marshmallows in them…not the same recipe!
Chrissy says
Look delicious, Cathy! Thanks for sharing!
Andi Gleeson says
These look so pretty and tasty, and the name makes me smile! Pinned! (P.S. I can’t imagine making 17 treats in one afternoon! Very impressive!)
Tanya-Lemonsforlulu.com says
I love these Cathy! I should make these in the middle of summer too, why wait until Christmas!
Julie Evink says
Mmmm I adore Haystacks! Love this festive twist on these!
cooking with curls says
I thought haystacks were made with coconut? So I’m with you, ting-a-lings! They look delicious Cathy. 🙂
marcie says
My mom always made these with chocolate and I loved that whole sweet ‘n salty thing! The white chocolate sounds like such a great way to change it up, and everything you made sounded delicious! I totally need to get Christmas baking. 🙂
Edith Johnson says
I use potato sticks in a can, never used chew mein noodles. I also add lightly salted peanuts to mine and use different flavored chips to coat them. Really good!
Linda says
Can these be made with white baking chips?
Jessica says
They look good.. My comment is just an fyi.. Haystacks are almost like this but you use butterscotch chips and no nuts! So you can call these whatever you like but the original is Haystacks which go back to the 60s at least and are made with butterscotch chips. Super yum as well ☺
Sandra Brennan says
These look so good! And your friends are only partly correct…haystacks are crispy Chinese noodles, salted peanuts and BUTTERSCOTCH CHIPS! The brown color makes them look like little haystacks. My sisters & I began making them with my grandmother over 50 yrs ago! Now I’m looking forward to trying your Ting-a-lings.
Raegan says
I’ve never had them like this before, I’ve always made them with butterscotch morsels and crunchy peanut butter. I’ll have to try this way too!
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Susan Vilar says
Love the idea of these in white chocolate! My favorite are the ones my family has made for years. No white chocolate… butterscotch chips and peanut butter! They are a great weakness of mine.
Cathy Trochelman says
Thanks, Susan! I’ll have to give the butterscotch/peanut butter ones a try!
mary dawe says
How far ahead can you make the Ting-a-lings if your going to incorporate into Christmas gifts.and what is the best way to store them.
Donna Stone says
My mom made them far enough ahead do of time so she could ship to me while I was in Navy. We are talking more than 50 yrs. ago. (that was when people used to use parrafin (wax) in their chocolate candy to make it shiny). Wrapped it in wax paper. How times have changed! Taste of ting a Ling hasn’t though. I still make it. Chocolate &frosted flakes.
Cathy Trochelman says
Love this story…thanks for sharing!
Lisa says
Can I use melted white chocolate Lindt bars instead of candy coating?
Paula Archer says
Can these be frozen?
Cathy Trochelman says
Yes! They freeze very well!
Cindy Snell says
I used 24 oz of white chocolate and it was plenty!!
Pamella Gassner says
i am so excited my aunt used to make these both with butterscotch & peanut butter and also semi sweet choc chips & peanut butter with the chow mein noodles. She called them TING A LINGS. and when I called them that nobody knew what they were! Thanks for the great recipe I will have to try them with white choc.
Tracey says
I wonder how pretsil sticks would be in place of noodles.
Nancy badertscher says
Can you use white almond bark?
Lauren says
Hey there! I’m interested in making these for a Christmas Eve party but I’m not sure how many they make. I tried looking at the recipe and comments but couldn’t find any information on that. If someone could let me know I’d really appreciate it!
Maureen Haisman says
I am looking for a recipe for a thumbprint type cookie with a rolo. Bake cookie and add candy or bake in cookie.?
Susan says
Super easy to make. When the chocolate started to harden I just popped the whole bowl into the microwave for a few seconds. This will make many clusters, it all depends on how big your scoops are. Mine were large and I got 24 clusters from this batch. I will use this recipe again, maybe switch up the mix ins. Thanks for something easy and great tasting!