Grinch Haystack Cookies
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
No-bake Grinch Haystack Cookies are made with white chocolate, pistachios, chow mein noodles, and festive sprinkles for a quick and easy treat that is super easy to customize!
Check out these Grinch Recipes for even more delicious sweet treats and ideas for the holidays!
This Haystack Christmas Cookies recipe is perfect for the kids to make on their own, or with a little bit of help for the younger ones. Change up the colors and they are an easy dessert recipe for any holiday, Halloween party, or class parties.
Because these haystack cookies are made without peanut butter, they “may be safe” to take to school. Pistachios are technically a seed, but still classified as a tree nut so make sure your friends know before you serve them.
Ingredients needed
- White Chocolate Almond Bark melts and sets up beautifully, but candy melts or white chocolate chips can be used as well.
- Electric Green gel coloring is my favorite “Grinch green”. For a darker, murkier green add a drop (or two) of Forrest Green gel coloring.
- Chopped Pistachios add flavor and additional crunch to these cookies.
- Chow Mein Noodles give these fun cookies their shape and crunchy texture.
- Holiday sprinkles and red candy hearts add the finishing touch.
- You will also need a large mixing bowl, spatula, two large spoons, and parchment or wax paper.
Be sure to check out the detailed printable recipe card below
How to make Haystack Cookies
Melt the white chocolate almond bark in a large, microwave-safe bowl according to package directions.
Add six drops of electric green coloring (and forrest green if using) and stir to combine.
Next, stir in the pistachios until well coated.
Stir in the chow mein noodles until thoroughly coated. If it seems like you have too much extra chocolate, stir in a few more noodles.
Drop by spoonfuls onto a parchment or wax paper. Add a red candy heart and sprinkle with sprinkles.
Allow to sit untouched until completely set.
I forgot to add the forrest green coloring so the chow mein noodles appear darker than the green chocolate. Adjust the color as needed.
Recipe FAQs
These cookies can be kept at room temperature in an airtight container for up to 2 weeks. If you live in a hot or humid climate it might be best to store in the refrigerator.
Transfer the hardened cookies to a zipper top freezer bag or storage container and store in the freezer for up to 2 months. Allow to come to room temperature before serving.
No, chopped peanuts, pecans, almonds, or walnuts can be substituted.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Large Mixing Bowl
- Silicone Spatula
- I mixed Holiday Sprinkles & Lime Green Jimmies together.
- Red Candy Hearts
More delicious no-bake treat recipes
- Grinch Oreo Cookie Balls
- No-Bake Irish Cream Cheesecake
- Grinch Rice Krispie Treats
- Grinch Fudge in a Jar
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Grinch Haystack Cookies
Ingredients
- 16 ounce package white chocolate almond bark
- 6 drops electric green gel food coloring
- 1 drop forrest green gel food coloring optional
- 1 cup chopped, salted pistachios
- 3.5 cups chow mein noodles adjust as needed
- 24 red candy hearts
- holiday sprinkles
Instructions
- Melt the white chocolate almond bark in a large, microwave-safe bowl according to package directions.
- Add six drops of electric green coloring (and forrest green if using) and stir to combine.
- Stir in the pistachios until well coated, then dtir in the chow mein noodles until thoroughly coated. If it seems like you have too much extra chocolate, stir in a few more noodles.
- Drop by spoonfuls onto a parchment or wax paper. Add a red candy heart and sprinkle with sprinkles.
- Allow to sit untouched until completely set.
Notes
- Use one spoon to scoop and drop the cookie mixture, and one spoon to help push it off the spoon onto the parchment paper.
- These cookies can be kept at room temperature in an airtight container for up to 2 weeks. If you live in a hot or humid climate it might be best to store in the refrigerator.
- Transfer the hardened cookies to a zipper top freezer bag or storage container and store in the freezer for up to 2 months. Allow to come to room temperature before serving.
- Candy melts or white chocolate chips can be substitute for the almond bark.
- Chopped peanuts, pecans, almonds, or walnuts can be substituted for the pistachios if needed.
