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–+ servings

Butterscotch Haystacks

Created by: Sarah Mock
A pile of Butterscotch Haystacks—chow mein noodle cookies coated in a light brown mixture—is displayed on a wooden serving board.
prep time20 minutes
chill time 1 hour
total time1 hour 20 minutes
Makes 12 servings

Ingredients

  • 1 cup Butterscotch Chips
  • ½ cup Peanut butter. (creamy)
  • ½ cup Peanuts (roasted, chopped)
  • 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.
    1 cup Butterscotch Chips, ½ cup Peanut butter.
    • 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.
  • In a large bowl, toss together the chow mein noodles and peanuts.
    ½ cup Peanuts, 2 cups chow mein noodles
  • 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.

Notes

  • Storage: Airtight container, room temperature (under 80F) for a few days, or refrigerate for longer.
  • If your home regularly runs above 80F, store in the fridge only.
  • Contains peanuts and peanut butter; label clearly if serving at a gathering.

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