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Chocolate Peanut Butter Haystacks Dairy-Free

We may not have dairy-free butterscotch haystacks yet, but I have the second best thing!

Dairy-free white chocolate to the rescue, these peanut butter haystacks are pretty legit.

Use the best peanut butter alternative for you, if need be. 

 

Dairy Free Haystacks

Well, here we are. 

You guys, I stinking love butterscotch haystacks. 

And boy have I missed them all these years as a milk allergy mom. 

Any trustworthy, dairy-free butterscotch out there? 

I still haven’t found one we can use. Boo. 

But I wasn’t willing to go another Christmas without these. 

So I got to work creating a no-bake cousin that would suffice. 

Luckily, there’s now dairy-free white chocolate found at Walmart. 

And that was super helpful in creating this fun recipe. 

Although, you don’t necessarily need it. 

Dairy-free semi-sweet chocolate will work, too. 

I just really like the color when I use white melted with the peanut butter. 

But hey, look at me…

I also threw in mini semi-sweet chocolate chips for good measure. 

You can never have enough chocolate!

See dairy-free haystacks recipe below. 

And see our video tips in this post, too. 

These were fun for Christmas and New Year’s. 

But they would make a quick snack anytime of the year. 

In fact, we are going to make these in one of our Kids in the Kitchen videos inside Milk Allergy Mom Membership soon.

And we will have a member recipe sheet for your allergy binder, as well. 

Join us inside for our very best help for your food allergy adventure!

Now here’s the recipe we use.

DAIRY-FREE HAYSTACKS RECIPE

HAYSTACKS INGREDIENTS

1/2 cup dairy-free white chocolate chips
1/4 cup creamy peanut butter or allergy-friendly alternative
1 cup chow mein noodles
1/2 cup mini marshmallows
1/4 cup semi-sweet mini chocolate chips (optional)

Here are the chow mein noodles we used and the ingredients photo.

Always check labels for yourself as they can change. 

 

HOW TO MAKE DAIRY-FREE HAYSTACKS

Put 1.5 c. white chocolate chips and 1/4 c. peanut butter in a large microwave bowl. 

Microwave for 30 second increments, stirring after each 30 seconds, until almost completely melted. Don’t over heat. 

Once nearly melted, stir vigorously until completely smooth. 

Add in the rest of the ingredients: 1 c. chow mein noodles,  1/2 c. marshmallows, and 1/4 c. chocolate chips (optional).

 

 

Line a cookie sheet with wax paper. 

Drop mixture onto wax paper by the spoonful. 

Place in freezer to set and harden for about 15 minutes or until set. 

Store in the refrigerator in an airtight container.

Hope you enjoy these dairy-free haystacks as much as we do!

 

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