Butterscotch Haystacks are, without a doubt, my younger son’s favorite cookie. I always make them over the holidays and he frequently requests them throughout the year. When his science class organized a nature-themed bake sale, I started thinking of the various ways we could have fun with that. But he knew exactly what he wanted!
He was a clever thinker! I never would have considered these salty-sweet treats as nature-related. But a haystack is a haystack. We live in farm country. Why would I not have thought of that?
For a little added fun, we made pitchforks by melted a little chocolate and putting it in a zipper-top bag. By snipping a tiny piece off the corner, the chocolate may easily be piped onto wax paper. If the chocolate is too runny once melted, allow it to sit at room temperature, or refrigerate very briefly, until it is slightly firmer and easy to pipe.
- 1 cup (6 ounces) butterscotch chips
- 1/2 cup peanut butter
- 1 (5-ounce) can chow mein noodles (may substitute corn flakes for gluten-free option; I have also found gluten-free chow mein noodles that are quite good)
- Line two baking sheets with parchment or waxed paper.
- In a large, microwave-safe bowl, heat the butterscotch chips in the microwave in 30-second intervals, stirring in between, until melted and smooth. Stir in the peanut butter until well blended. Add the chow mein noodles. Toss gently until thoroughly coated.
- Drop by rounded tablespoonfuls onto the prepared baking sheets. Haystacks will firm up as they cool.
- Double boiler option: Melt the chips over simmering water, stirring until smooth. Remove the pot from the heat and stir in the peanut butter. Transfer the mixture to large mixing bowl. Add the chow mein noodles and proceed as above.
- The haystacks generally firm up nicely at room temperature. If it is warm, transfer to the refrigerator. I like to store them in the refrigerator where they will keep for several weeks...not that they are likely to last that long! These cookies freeze well, too.