Name: Crunchy Chocolate Haystacks
Total time: 30 min
Ingredients: 1 cup (6 ounces/170 grams) bittersweet chocolate chips; 2 teaspoons vegetable oil; 3 ounces (85 grams/1 1/2 cups) chow mein noodles; 1/2 cup salted dry-roasted peanuts

Why This Recipe Works

These cookies, named for their telltale shape, are simply a combination of crunchy chow mein noodles, salted dry-roasted peanuts, and melted baking chips. We added vegetable oil—just 2 teaspoons—to the mix to create a thinner coating so it was easier to cover every inch of the noodles, and so the haystacks dried with an appealing sheen. We simply melted the chips in the microwave, stirred in the oil, folded in the noodles and nuts, and then portioned it onto a baking sheet—that's it. After that, all we needed to do was let the haystacks chill in the refrigerator until the mounds of noodles were set. The result of this super-easy recipe is a salty-sweet treat with an irresistible crunchy texture.

Before You Begin

Chow mein noodles can be found in most supermarkets with other Chinese ingredients.

Instructions

Line baking sheet with parchment paper. Microwave chocolate chips in bowl at 50 percent power, stirring occasionally, until melted and smooth, 2 to 4 minutes. Stir in oil until combined. Using rubber spatula, gently fold in noodles and peanuts until evenly coated. Drop heaping 1-tablespoon portions of noodle mixture onto prepared sheet in high mounds and refrigerate until set, about 15 minutes, before serving.