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 chocolate chips for the butterscotch chips. Stir in some salted peanuts as as tasty option.

Yields 2 1/2 to 3 dozen. The recipe may easily be doubled.


  • 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)


  1. Line two baking sheets with parchment or waxed paper.
  2. 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.
  3. Drop by rounded tablespoonfuls onto the prepared baking sheets. Haystacks will firm up as they cool.
  4. 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.

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