White Chocolate Haystacks Treat (Print Version)

# Ingredients:

→ Coating

01 - 18 ounces white almond bark

→ Crunch Components

02 - 5 ounces chow mein noodles (approximately 3 cups)

03 - ¾ cup roasted and salted peanuts

→ Decoration

04 - 4 tablespoons colorful nonpareils

# Instructions:

01 - Place white almond bark in a large microwave-safe bowl. Heat in 30-second increments, stirring thoroughly after each, until the bark is completely melted and smooth.

02 - Line a baking sheet with waxed paper and set aside to cool the candy once formed.

03 - Stir chow mein noodles and roasted salted peanuts into the melted almond bark until all pieces are evenly coated.

04 - Spoon 2 tablespoons of the coated mixture onto the prepared baking sheet. Immediately sprinkle approximately ½ teaspoon of nonpareils over each mound before setting.

05 - Allow the haystacks to cool and harden completely at room temperature before serving.

# Notes:

01 - Heat the white almond bark in short intervals with stirring to prevent scorching, which would cause clumping and require restarting the melting process.

02 - Gently stir the chow mein noodles as some may break; shorter pieces ease molding and prevent sticking out of the haystacks.

03 - If the mixture becomes too firm to work with, briefly microwave for 15 to 30 seconds and stir before continuing.

04 - Use parchment or wax paper for easy removal of the haystacks from the baking sheet.

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