Andrea Cassoni's Ting-a-Lings

These are the kind of no-bake cookies that people are genuinely surprised to learn have chow mein noodles in them. Melted semi-sweet chocolate chips and butterscotch chips bind a heap of crispy noodles and cashews (or peanuts) into crunchy little clusters that set at room temperature in about 20 minutes.

The chow mein noodles are the real move here. They don’t taste like noodles once they’re coated in chocolate and butterscotch. They taste like the most satisfying crunch you’ve ever bitten through in a candy. It’s the same principle as the classic haystack cookie, just with the chocolate-butterscotch combo cranked up.

Four dozen pieces from four ingredients and 10 minutes of actual work. No oven, no thermometer, no candy-making experience required.

Pro Tips

• Melt the chips slowly in a double boiler or in short microwave bursts (30 seconds, stir, repeat). Chocolate scorches fast and seized chocolate is unusable.
• Work quickly once the chips are melted. The mixture starts to set as it cools, and you want to drop it on the wax paper while it’s still loose enough to mound nicely.
• Let them cool completely at room temperature before stacking or storing. They’ll smear if moved too soon.
• A teaspoon cookie scoop makes uniform clusters faster than a regular spoon.

Variations

• Peanut butter: Add 2 tablespoons of peanut butter to the melted chips for a richer, nuttier flavor.
• Holiday version: Sprinkle with crushed candy canes or orange zest while still wet for a seasonal twist.