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Theresa's Chocolate Chow Mein Cookies

Wonderful, easy-to-make cookies.

This is a delicious variation on the popular Crock Pot Chrismas Crack recipe. The ingredients are a bit pricey but the result is wonderful. Thank you, Theresa, for sharing.

Cocktail peanuts or pecans can be substituted for cashews.

Peanut butter chips can be substituted for butterscotch chips.

    Basic recipe:
24 large cookies
A touch of butterscotch:
36 large cookies
1 Cashews (halves and pieces) 16 oz 16 oz Cashews (halves and pieces) 1
2 Sweet chocolate chips (milk chocolate or semi-sweet) 24 ounce 24 ounce Sweet chocolate chips (milk chocolate or semi-sweet) 2
3 German chocolate bar (Baker's) One (4 oz) One (4 oz) German chocolate bar (Baker's) 3
4 Butterscotch chips N/A 12 ounce Butterscotch chips 4
5 Vanilla Almond Bark 24 oz 24 oz Vanilla Almond Bark 5
6 Chow Mein noodles 2 cans (10 oz) 3 cans (15 oz) Chow Mein noodles 6


  1. In a large slow cooker (4+ qt) on low setting: layer the nuts and chocolate ingredients, with nuts on the bottom and the almond bark on the top.
  2. Cover and heat for one hour.
  3. While the chocolate is heating, I break the chow mein noodles into smaller pieces by placing them in a jelly roll pan and rolling them lightly and briefly with a small rolling pin. This step is optional. It does make the cookie dough more manageable.
  4. While the chocolate is heating, place muffin papers in muffin tins, OR cover 2 cookie sheets with parchment paper.
  5. After one hour, stir thoroughly. A heavy-duty Rubbermaid (or similar) spatula does well for this.
  6. If all stirs smoothly and completely, then skip the next step and go to adding the chow mein noodles. However, you will probably need to cover and melt the chocolate just a bit more.
  7. Every 15 minutes, stir chocolate. When it is smooth, it is ready. If you use butterscotch chips, these will soften but may not be melted completely when all other chocolate is ready. Soft but not fully melted butterscotch chips are fine. Over-cooking the rest of the chocolate is not.
  8. Stir thoroughly.
  9. Stir in chow mein noodles.
  10. Drop by large spoonfuls (I use a soup spoon) into prepared muffin tins or onto parchment paper.
  11. Let them cool completely before storing.


Melting chocolate so that it hardens again (sets up, I think they call it) is an art, or so I understand. Hence, my use of almond bark and the German chocolate bars, which people more expert than me claim helps re-solidify the chocolate. The use of a slow cooker also prevents me from absent-mindedly overheating the chocolate. This recipe works very well for me.
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2019 by Maura Enright
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