These fun cookies are based on the crazy spaghetti breakfast from Buddy the Elf!
- 1 (5- ounce) container Chow Mein Noodles
- 10 ounces white chocolate
- 1/2 teaspoon maple extract
- 1/4 cup dehydrated marshmallows
- 2 tablespoons rainbow nonpareil sprinkles
- 1/4 cup red and green M&Ms (less if you use mini M&Ms)
- 1/4 cup (or less) chocolate syrup to drizzle
- 1 chocolate pop tart, cut into small piece
- Line a large baking sheet with sides with parchment paper. Set aside.
- Place the chow mein noodles in a large bowl. Set aside.
- Fill a medium sauce pot with 1- inch of water. Bring the water to a simmer.
- Place the white chocolate in a heat safe bowl and place the bowl on top of the simmering pot. Stirring constantly, melt the white chocolate. As soon as it’s melted add in the maple extract and stir until smooth. Remove from heat.
- Pour the melted chocolate onto the noodles and stir to coat.
- Using a medium cookie scoop, portion out the noodles and drop onto the lined baking sheet.
- Immediately coat the noodles with sprinkles, marshmallows, and M&Ms. Place a Pop Tart piece on each.
- Drizzle sparingly with Hershey’s Syrup. You don’t want too much!
- Allow chocolate to set.
You can melt the white chocolate in the microwave in 20- second increments, stirring in between each until melted. I prefer to do the “double boiler” method as white chocolate can seize up or burn very easily and I find that the double boiler is more fool proof.
Store airtight at room temperature for up to 7 days.
Keywords: cookies and cups, christmas cookies, buddy the elf, elf cookies, no bake cookies, haystacks