Ingredients
Method
- 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.