Christmas Ting-A-Lings (No Bake Haystack Cookies)

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These Christmas Ting-A-Lings (also known as no bake haystack cookies or chow mein noodle cookies) are the perfect no bake Christmas treat. They only require 4 ingredients and are so simple to make!
A hand holding a single green Christmas chow mein noodle cookie topped with holiday sprinkles.
A green chow mein noodle cookie topped with red and snowflake sprinkles on a piece of parchment paper.

Why this recipe works

If you haven’t heard of ting-a-lings before, you are in for a treat this holiday season! Ting-a-lings are also known as haystack cookies, no bake haystack cookies, haystack candy, chow mein cookies, or chow mein clusters.

Basically, they’re a combination of cookie and candy that is made from crispy chow mein noodles coated in white chocolate chips or almond bark. That’s right! Chow mein noodles from a can!

While it may seem weird to use crunchy noodles in a cookie recipe, these are so good! They’re sweet and crispy. Just top with your favorite Christmas sprinkles and get ready to watch them disappear on your Christmas dessert table!

They’re a no-bake Christmas cookie staple in our house for a reason! They’re just too good! Next time you need an easy treat, try these no bake chocolate haystack cookies topped with festive sprinkles!

You’ll love this recipe because:

  • It’s no bake. You don’t need to turn on the oven for these easy Christmas cookies! All you need is a microwave!
  • It’s quick. This is a great recipe when you need a last minute dessert for your Christmas party. These easy cookies can be ready in less than an hour, with only about 10 minutes of hands on time. Such an easy recipe!
  • It’s festive! Is there anything cuter than this festive green cookie with holiday sprinkles on top? I don’t think so! They’re absolutely adorable!

Here’s what you’ll need:

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Ingredients

A bowl of chow mein noodles, a bowl of holiday sprinkles, a neon brite green gel food coloring bottle, and vanilla almond bark on a table with text overlays over each ingredient.

Ingredient Notes

  • Almond bark – I love to use almond bark in this recipe because it melts really nicely and covers the crunchy chow mein noodles very easily. It also has a candy like flavor, perfect for these cookies. You can also use white chocolate baking chips, which are often found at craft stores or in the baking aisle of your grocery store. Both are meant to be used for melting and candy-making. 
  • Chow mein noodles – Chow mein noodles are very crisp noodles. You can find them in a can at your local grocery store. They’ll typically be near rice and soy sauce.
  • Green food coloring – I used a gel food coloring for this recipe. You can use any shade of green that you like. You can also use liquid food coloring, but you may need more of it since it’s not as concentrated as gel food coloring. 
  • Sprinkles – Use your favorite Christmas sprinkles for this recipe. They add holiday flair and a nice crunch! 

Step-by-step instructions

These Christmas haystack cookies are so easy to make with just a few simple ingredients. Follow the easy steps below with matching photos to help you make these ting-a-lings perfectly every time. Play close attention to how smooth the almond bark is and be sure not to overheat it as it can seize up!

For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.

A glass mixing bowl with melted vanilla almond bark with a black spatula.
Melt the vanilla almond bark in 30-second intervals, until melted and smooth. Stir together.
A glass mixing bowl of melted green colored almond bark.
Add the green food coloring to the almond bark and mix until combined.
A glass mixing bowl with green colored almond bark and chow mein noodles before mixing together.
Add the chow mein noodles to the melted almond bark.
A glass mixing bowl with chow mein noodles covered in melted green almond bark to make haystack cookies.
Stir until the chow mein noodles are completely coated in the melted green almond bark.
A closeup of a green chow mein noodle haystack cookie on a piece of parchment paper.
Use a spoon or cookie scoop to dollop chow mein noodle mixture onto cookie sheet lined with parchment paper or wax paper.
Multiple green haystack cookies topped with Christmas sprinkles on a parchment lined baking sheet.
Immediately top each haystack cookie with sprinkles. Let dry completely before serving.

Expert Tips

  • Gel food coloring is the best choice for coloring almond bark and white chocolate. It is concentrated, so you don’t need much of it to make a vibrant green color. Sometimes, liquid food coloring can change the consistency of your chocolate because you need to add more of it. 
  • Be sure to work quickly. Almond bark and candy melts are made for coating candy and cookies, so they tend to dry quickly. You’ll want to make sure you top the cookies with sprinkles right after placing on the baking sheet so that the sprinkles can adhere to the melted chocolate. 

FAQs

Is this recipe gluten-free?

No, chow mein noodles are not gluten-free. However, you can find gluten-free chow mein noodles online easily. Alternatively, you can use a rice chex cereal instead for a gluten-free version.

What other toppings can I add to this haystack cookie recipe?

Holiday M&Ms, mini marshmallows, salty peanuts, flaky sea salt, and chocolate drizzles are all great options to add to your ting-a-ling cookies. 

Can I make this recipe with semi-sweet chocolate chips or dark chocolate?

You can, but then I would omit the green gel food coloring since the brown chocolate will not help you make a green cookie.

Can I use green candy melts for this recipe?

Yes, you can. If you use green candy melts, you can omit the green gel food coloring.

A hand holding a Christmas ting-a-ling haystack cookie that has been cut in half to show the crispy chow mein noodles in the center.

Related recipes

A hand holding a single green Christmas chow mein noodle cookie topped with holiday sprinkles.

Christmas Ting-A-Lings (No Bake Haystack Cookies)

These Christmas Ting-A-Lings (also known as no bake haystack cookies or chow mein noodle cookies) are the perfect no bake Christmas treat. They only require 4 ingredients and are so simple to make!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 minutes
Drying Time: 30 minutes
Total Time: 42 minutes
Servings: 15 cookies
Calories: 353kcal

Ingredients

  • 16 oz white almond bark
  • 3 cups chow mein noodles
  • gel green food coloring
  • ¼ cup holiday sprinkles

Instructions

  • Add the almond bark to a large microwave-safe bowl.
  • Melt in the microwave in 30-second increments, until melted. Mine took about 90 seconds total.
  • Stir until the almond bark is smooth.
  • Add drops of green food coloring until desired color is reached.
  • Add the chow mein noodles to the almond bark. Stir until coated completely.
  • With a spoon, drop mounds of chow mein mixture on a parchment lined baking sheet. Leaving some space in between each cookie.
  • Immediately add holiday sprinkles to the top of each cookie.
  • Let the haystack cookies dry at room temperature. Alternatively, you can place them in the refrigerator to harden quicker.

Notes

  • I used white almond bark in this recipe. You could also use white chocolate baking melts, instead. 
  • I used gel food coloring for this recipe. You only need a few drops to reach the desired green color. Depending on what type of green shade you use, you may need more or less food coloring to reach your desired color. 
  • If you use liquid food coloring, you will need more food coloring. I’d start with 1/4 teaspoon and go from there. Gel food coloring is more concentrated than liquid food coloring so you don’t need to use as much. 
  • To store leftover ting-a-ling cookies, you can leave them in an airtight container at room temperature for up to 4 days. For longer storage, you can store them in the refrigerator. Let sit out for 20 minutes before serving if you are storing them in the refrigerator.

Nutrition

Calories: 353kcal | Carbohydrates: 57g | Protein: 7g | Fat: 10g | Saturated Fat: 9g | Sodium: 305mg | Fiber: 3g | Sugar: 25g | Iron: 2mg

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