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White Chocolate Peppermint Mocha Haystacks

Prep Time 10 minutes
Total Time 10 minutes
Author Cathy Trochelman


  • 16 oz. white chocolate I used Vanilla Candiquik
  • 3 c. chow mein noodles
  • 2 1/4 tsp. finely ground good quality coffee I used fresh Starbucks beans
  • 1/2 c. Andes Peppermint Pieces


  1. Melt white chocolate in microwave or a medium saucepan over low heat, stirring constantly.
  2. Stir in 2 tsp. finely ground coffee and chow mein noodles until noodles are evenly coated.
  3. Drop by spoonfuls onto wax paper and sprinkle with Andes Pieces.
  4. Let dry at room temperature until set.