Three-Ingredient Chocolate and Peppermint Haystacks

Ahhh, the Christmas season is finally upon us, and I couldn’t be happier! I’m not sure if it’s the fact that we are finally getting some amazing weather around here, or that it gives me an excuse to eat a lot of sweets, but either way, I’m doing my happy dance 🙂

We usually buy our Christmas tree the day after Thanksgiving, but last year, we noticed that it was quite brown and crispy by the time Christmas arrived, so we’re postponing it a few weeks this year. In the meantime, I’m listening to Christmas music and enjoying these cookies.

Chocolate and Peppermint Haystack Recipe Ingredients

• Pretzel rods – I used an 8-ounce package of gluten-free pretzel rods.
• Chocolate chips – These haystacks call for one 10-ounce package of semi-sweet chocolate chips. I used non-dairy chips.
• Smashed peppermints – I smash the mints myself. 

How To Make These Three-Ingredient Holiday Haystacks

1. Line a large sheetpan with parchment paper. Place the pretzels in a large bowl and use your hands to break them into smaller pieces.
2. Melt the chocolate in the microwave for 2-3 minutes or over a double boiler. Pour the chocolate over the pretzels, then add 1/4 cup of smashed peppermints. Mix everything together, then scoop the cookies onto the parchment paper using a 1/4 measuring cup. Top each haystack with a small sprinkle of smashed peppermints.
3. Refrigerate haystacks for at least 1/2 hour before eating. Haystacks should be stored in the refrigerator or in a cool place.

Recipe Tips and Thoughts

• These are the easiest holiday treats you could possibly make. The most challenging thing you will have to do is smash the peppermints, and I would say that job is more fun than hard!  
• As much as it is finally the season for turning on your oven to make cookies, I’m always up for an easy no-bake cookie, so hopefully you are, too. You need just three ingredients to make these easy Chocolate and Peppermint Haystacks, and everyone is sure to love them!
• Store them in an airtight container in a cool place for up to a week.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Holiday Treats?

Glazed Eggnog Banana Bread; One Bowl

Vegan Soft and Chewy Molasses Cookies

No-Bake Chocolate Pretzel Peanut Butter Cookies

Double Peanut Butter Sandwich Cookies {vegan, gluten free}

Chocolate-Covered Smokey Almond Butter Stuffed Dates

Creamy Vegan Hot Chocolate

3-Ingredient Chocolate and Peppermint Haystacks

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 8 minutes
• Yield: 20

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 8 ounces pretzel rods, I used an 8 oz package of gluten free pretzel rods
• 1 (10 ounce) package semi-sweet chocolate chips, I used non-dairy
• 1/4 cup smashed peppermints, plus 1-2 tablespoons for topping cookies with

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line a large sheetpan with parchment paper. Place the pretzels in a large bowl and use your hands to break them into smaller pieces.
2. Melt the chocolate in the microwave for 2-3 minutes or over a double boiler. Pour the chocolate over the pretzels and then add in 1/4 cup smashed peppermints. Mix everything together and then scoop cookies onto the parchment paper using a 1/4 measuring cup. Top each haystack with a small sprinkle of smashed peppermints.
3. Refrigerate haystacks for at least 1/2 hour before eating. Haystacks should be stored in the refrigerator or in a cool place.

• Prep Time: 5 mins
• Cook Time: 3 mins
• Category: Dessert, Gluten Free, Vegan