Sweet white chocolate and creamy marshmallows are melted together with crunchy chow mein noodles and salty peanuts to make a classic favorite Ting-a-lings.  Also known as haystack cookies, these tasty little mounds are the perfect combination of salty and sweet and will certainly ring the bells of your taste buds.  This no-bake holiday cookie recipe requires only a few simple ingredients and only a little bit of time.  No hot oven makes these rice krispies like treats a great activity for the little Santa’s helpers in your kitchen.    

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White Chocolate Ting-a-lings

Salty peanuts and crunch chow mein noodles are mixed with melted white chocolate and marshmallows for this retro holiday treat. Also known as haystacks, this updated recipe brings new flavor to a Christmas favorite.

Course Candy, Cookies

Cuisine Holiday

Keyword Ting-a-lings, White Chocolate Ting-a-lings

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 36

Author Christoph

Ingredients

White Chocolate and Marshmallow

• 4 cups chow mein noodles
• 1 cup cocktail peanuts
• 1 10 ounce bag mini marshmallows
• 1 cup white chocolate chips
• ½ cup vanilla frosting
• Holiday sprinkles for decoration

Easy Version

• 4 cups chow mein noodles
• 1 cup cocktail peanuts
• 2 cups white chocolate or almond bark
• Holiday sprinkles for decoration

Instructions

White Chocolate and Marshmallow

• Line a rimmed cookie sheets with wax paper.
• Lightly spray a large microwaveable bowl with non-stick spray and mix noodles and peanuts.
• Spray a medium sized microwave safe bowl with non-stick spray and add marshmallows and butter, microwave on high for 30 seconds, then stir to combine. Add white chips and frosting and stir. Microwave in 20 second intervals stirring after each heating until smooth and creamy.
• Pour melted mixture over noodles and stir to coat.
• Spray a tablespoon with non-stick spray and drop noodles by tablespoon onto the prepared sheet pan. Add sprinkles to each cookie as you go.
• Allow to cool completely before storing in a sealed plastic container in a cool place.

Easy Version

• Combine chow mein noodles and peanuts in a large bowl.
• Melt chocolate or almond bark in a double boiler or microwave oven.
• Mix melted chocolate with dry ingredients.
• Drop cookies by tablespoon onto wax paper lined baking trays following the same instructions as for the marshmallow cookies.

Notes

Microwave cooking times can vary widely, heat only enough to melt the chocolate marshmallow coating.

If mixture becomes hard to spoon, place back in microwave for about 20 seconds to soften.

Using a baking tray with a rim will help keep the holiday sprinkles from rolling all over.

Spray the spoon you use for dropping with non-stick spray.