Ingredients:

  • 8 ounces (225g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) unsalted butter, cut into pieces
  • 10 ounces (280g) mini marshmallows
  • 1 cup (75g) chow mein noodles
  • 1/2 cup (60g) chopped walnuts or pecans (or a mix of both!)
  • 1/2 cup (75g) mini chocolate chips
  • 1/4 cup (40g) roughly chopped maraschino cherries, patted dry

Instructions:

  1. Combine chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Be careful not to burn!
  2. Add the mini marshmallows to the melted chocolate and stir until completely coated. The heat from the chocolate will start to melt them, creating a gooey mess (in a good way!).
  3. Gently fold in the chow mein noodles, nuts, mini chocolate chips, and chopped cherries. Be careful not to crush the noodles too much. You want that lovely crunch!
  4. Drop spoonfuls of the mixture onto the prepared baking sheet. You can make them as big or small as you like, but aim for about 12 even-sized haystacks.
  5. Refrigerate the haystacks for at least 30 minutes, or until the chocolate is firm and set. This is crucial, or they'll be a sticky puddle.
  6. Once firm, remove the haystacks from the baking sheet and serve. Bask in the glory of your ridiculously easy yet impressive creation!