Caramel Cashew Haystacks

Why You’ll Love This Recipe

I love how incredibly easy and fast these haystacks come together—no oven needed, and only one bowl to clean up. The texture is what really gets me: crunchy, creamy, chewy, and just a little bit salty to cut through the sweetness. They’re super portable, freezer-friendly, and always a hit with both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 cups chow mein noodles

• 1 1/4 cups salted cashews

• 16 ounces white chocolate candy coating

• 3/4 cup caramel bits

Equipment

• Large microwave-safe bowl

• Spoon or spatula

• Parchment or wax paper

• Baking sheet

Directions

1. I line a baking sheet with parchment paper or wax paper so the haystacks don’t stick.

2. In a large microwave-safe bowl, I melt the white chocolate candy coating in 30-second intervals, stirring between each round until it’s completely smooth.

3. Once melted, I stir in the caramel bits so they distribute evenly through the warm chocolate.

4. I gently fold in the chow mein noodles and salted cashews, mixing carefully so I don’t crush the noodles.

5. Using a spoon, I drop clusters of the mixture onto the prepared baking sheet to form small haystacks.

6. I let them set at room temperature or chill them in the fridge for about 30 minutes until firm.

7. Once they’re fully set, I transfer the haystacks to an airtight container for storage.

Servings and timing

This recipe makes about 12 haystacks. It only takes 10 minutes to prep, 10 minutes to melt and mix, and another 30 minutes to set if chilled. In under an hour, I have a whole batch of no-fuss sweets ready to enjoy.

Variations

• I sometimes use white chocolate chips instead of candy coating if that’s what I have.

• For a nut-free version, I swap the cashews for pretzel pieces.

• If I want a darker, richer flavor, I use milk or dark chocolate candy coating instead of white.

• I’ve also stirred in a handful of mini marshmallows or dried cranberries for extra flavor and texture.

Storage/Reheating

These haystacks store beautifully in an airtight container at room temperature for up to 5 days. For longer storage, I keep them in the fridge for up to 2 weeks or freeze them for up to 2 months. I let them come to room temperature before serving if chilled or frozen—no reheating needed.

FAQs

Can I use another type of nut instead of cashews?

Yes, I’ve used almonds, peanuts, or pecans—just make sure they’re salted for that sweet-salty balance.

Do the caramel bits melt in the chocolate?

Not fully. They soften a little in the warm chocolate but stay chewy, which gives a nice contrast in texture.

What if I don’t have chow mein noodles?

I’ve used crushed pretzel sticks or even crispy rice cereal in a pinch, but the chow mein noodles give the best crunch.

How do I keep the haystacks from sticking to the pan?

I always use parchment or wax paper on my baking sheet. It makes removal super easy and keeps cleanup minimal.

Can I make these in advance?

Absolutely. These are perfect for making ahead—they store well and even taste better the next day as the flavors settle.

Conclusion

Caramel Cashew Haystacks are the kind of treat I keep in my recipe box for every season. With just a few pantry staples and no baking required, they come together fast and always impress. Sweet, salty, crunchy, and creamy—all in one bite. They’re everything I want in an easy homemade treat.

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