- 1 cup (6 ounces) butterscotch chips
- ½ cup (128g) peanut butter
- 1 (5-ounce) can chow mein noodles*
No Bake Butterscotch Haystacks
A longtime holiday favorite in our house, we make these with both ramen noodles and corn flakes. Ramen noodles are a favorite for their extra crunch and the salty-sweet flavor they provide. For a chocolate version, substitute semi-sweet morsels for the butterscotch chips. A handful of salted peanuts may be stirred in for yet another tasty option.
Yield: 2½ to 3 dozen (recipe may easily be doubled)
Ingredients
Instructions
- 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.
Notes
*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.