Three ingredients are all you need for this salty-sweet, crunchy treat that takes mere minutes to make. No baking required!
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 several years ago, I started thinking of the various ways we could have fun with that. But the clever thinker knew exactly what he wanted!
I never would have considered these salty-sweet treats to be nature-related. But a haystack is a haystack. We live in farm country. Why would I not have thought of that?
(We added chocolate pitchforks for good measure, as evidenced by the old photo below the recipe.)
Salty-sweet Haystacks take minutes to whip up and offer a delightful addition to holiday cookie platters. The irresistibly crunchy cookies are equally perfect for bake sales, cookie swaps, potlucks, and easy desserts any time of year!
- 1 cup (6 ounces) butterscotch chips
- ½ cup (128g) peanut butter
- 1 (5-ounce) can chow mein noodles*
Line two baking sheets with parchment or waxed paper.
Microwave method: 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. The haystacks will firm up as they cool.
Double boiler option: Melt the chips in the pot set over the simmering water, stirring until smooth. Remove from the heat and stir in the peanut butter. Transfer the mixture to large mixing bowl. (Alternatively, you may do it all in the same pot; just be careful not to burn yourself on the hot pot.) Add the chow mein noodles and proceed as above.
*You may substitute corn flakes if desired. For a gluten-free option, look for gluten-free corn flakes. I have also found gluten-free chow mein noodles, which were quite good.
Helpful hint: The haystacks generally firm up nicely at room temperature. If it’s warm in your kitchen, you may transfer them to the refrigerator to set.
Storage: The cookies may be stored at room temperature, although I like to store them in the refrigerator where they will keep for several weeks…not that they are likely to last that long! The haystacks freeze well, too.
Recipe first published October 3. 2013
Following is an old photo, with a fun, fall-themed detail: