Butterscotch haystacks are a sweet, salty, no-bake candy made with melted butterscotch chips, creamy peanut butter, salted peanuts, and crispy chow mein noodles.
These come together in about 20 minutes with no oven involved, which makes them one of my go-to treats for holiday cookie boxes, cookie swaps, and any party tray that needs to look intentional without actually taking hours. You'll sometimes see these called haystack cookies, though nothing here goes in the oven.
Ingredients:
Four ingredients hold this whole recipe together, and every one of them is doing a job. Skip or swap one without knowing why, and you will end up with grainy butterscotch or noodles that never quite set right. I will walk you through the two that matter most below.
Ingredient Notes:
- Butterscotch chips: Generic or store-brand chips are more prone to seizing and turning grainy when melted alone. That is exactly why the peanut butter is not optional in this recipe; its fat content buffers the sugar in the chips and keeps the melt smooth, even with a lower-cost bag.
- Peanut butter: Use creamy, not crunchy. The peanuts in the recipe already bring the crunch; crunchy peanut butter on top of that just doubles up on texture instead of adding anything new. It is also doing real technical work here, not just flavor; it is what stops the butterscotch from blooming.
- Peanuts: I use salted peanuts over dry-roasted. The extra salt cuts against the sweetness of the butterscotch and gives you that little bit of mouthwatering contrast that plain roasted peanuts do not.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to Make Butterscotch Haystacks
I always reach for a double boiler on this one instead of the microwave. You get even, controlled heat, and there is a lot less chance of a hot spot scorching your butterscotch before you notice.
Melt the butterscotch and peanut butter.
Add the butterscotch chips and peanut butter to the top of a double boiler over simmering water. Stir often and melt slowly; you are looking for a smooth, glossy mixture with no visible chip pieces left.
Chef Tip
Butterscotch chips are notorious for seizing into a grainy, unusable mess if they overheat or hit any moisture. The peanut butter's fat content buffers that reaction, which is why it goes into the melt itself instead of getting stirred in cold afterward.
Combine the noodles and peanuts.
In a large mixing bowl, toss the chow mein noodles and salted peanuts together so they are evenly distributed before the butterscotch mixture ever touches them.
Coat everything.
Pour the melted butterscotch mixture over the noodles and peanuts. Stir gently but thoroughly, scraping the bottom and sides of the bowl as you go; any dry spots left behind mean uneven, patchy haystacks.
Portion and set.
Drop large spoonfuls onto a parchment-lined baking sheet. Refrigerate for about an hour, or until firm to the touch.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Storage Tips
Store butterscotch haystacks in an airtight container. If your kitchen stays under 80F, room temperature is fine for a few days; the fridge will keep them longer.
If you live somewhere warm, and your house regularly runs above 80F, skip room temperature altogether and store these in the fridge. Butterscotch softens fast in the heat, and you will lose the set.
Sarah's Culinary Insight
I have made this recipe more times than I can count, and a few things hold true every time.
- Generic butterscotch chips bloom more easily than name-brand ones. The peanut butter is doing more work with a cheaper bag than it is with a premium one, so do not skip it thinking it is just for flavor.
- If you are short on time, or the kids are hovering, pop the tray in the fridge. Ten minutes is usually all it takes to set them up fast, instead of waiting on the counter.
- A quick safety note if you are taking these anywhere public, label them clearly. Between the peanut butter and the peanuts, this is not a tray you want someone with a peanut allergy grabbing without knowing what is in it.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Can I make butterscotch haystacks ahead of time?
Yes. They hold well in the fridge, so you can make them a few days before you need them for a party or a cookie box.
Why did my butterscotch chips turn grainy?
This usually means the chips overheated, or they hit a little moisture during melting. Using a double boiler and melting the peanut butter in with the chips both help prevent this.
Can I use chocolate chips instead of butterscotch?
You can, but it is a different recipe at that point, not a substitution. The flavor and the way the peanut butter interacts with the chocolate change enough that I would not call it the same treat.
Are butterscotch haystacks the same as haystack cookies?
People often call these haystack cookies, even though there's no oven involved. Since they set up in the fridge instead of baking, I stick with "haystacks" or "no-bake candy" to describe them accurately, but you'll see both names used for the same treat.
Ingredients
- 1 cup Butterscotch Chips
- ½ cup Peanut butter creamy
- ½ cup salted peanuts
- 2 cups chow mein noodles
Instructions
- In the top of a double boiler over simmering water, melt the butterscotch chips and peanut butter, stirring often, until smooth.
- In a large bowl, toss together the chow mein noodles and peanuts.
- Pour the melted butterscotch mixture over the noodles and peanuts. Stir until fully coated, scraping the bowl to avoid dry spots.
- Drop large spoonfuls onto a parchment-lined baking sheet.
- Refrigerate for 1 hour, or until set.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Comments
No Comments