Cookies & BarsNo. 5486 · The 2026 edition
Chocolate Haystack Werewolf Paws
These spooky werewolf paw cookies are a cinch to make with chow mein noodles and chocolate—perfect for Halloween treat tables!
Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.com.
Chocolate Haystack Werewolf Paws combine crunchy chow mein noodles with melted chocolate and butterscotch, shaped into paw-like ovals with almond claws. A quick no-bake recipe that yields eerie, delicious cookies, optionally topped with red gel for a bloody touch. Store in an airtight container for up to 4 days.
Ingredients
Directions
- Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat on high for 30-second bursts, stirring after each interval, until fully melted.
- Once the chocolate is smooth, mix in the butterscotch chips and stir until they melt. If needed, microwave for an additional 30 seconds. Alternatively, use a double boiler on the stove.
- Pour the chow mein noodles into a large bowl. Use your fingers to gently break them into pieces about 1 inch long.
- Add the melted chocolate-butterscotch mixture to the noodles and stir until everything is evenly coated.
- Drop scoops of about 1/3 cup each onto parchment paper or a silicone mat. Use a spoon to form each scoop into a rough oval shape.
- Press four slivered almonds into one end of each oval to create claw marks.
- Allow the cookies to set completely and dry. Keep them in an airtight container; they will stay fresh for 3 to 4 days.
- Before serving, you can add red decorating gel to the claws for a gory effect, if desired.
More photos
Photos hosted by savorymomentsblog.com.
