Butterscotch Haystacks
These easy, no-bake butterscotch haystacks are made with chow mein noodles, butterscotch chips, peanut butter, and roasted peanuts. They're a must-make in the fall!
Servings: 14 Haystacks
Ingredients
- 11 ounces butterscotch chips I used Nestle Tollhouse
- 1/2 cup creamy peanut butter
- 1/2 cup roasted peanuts
- 3 cups chow mein I like la choy
Instructions
- In a large microwave-safe bowl, add in the butterscotch chips and peanut butter.
- Place in the microwave and microwave for 1 minute. Stir afterwards. Microwave in two intervals of 30 seconds and stir after each interval until the chips are completely melted and smooth.
- Add in the peanuts and chow mein. Stir until the peanuts and chow mein are well coated with the butterscotch/peanut butter mixture.
- Using a 2 tablespoon cookie scoop, scoop the haystacks out onto a parchment lined counter or baking sheet. Let the haystacks sit until they firm up, about 30 minutes to 1 hour.
- Store in an airtight container at room temperature.
Notes
Storage: Store the set up haystack cookies at room temperature in an airtight container for up to 7 days.
Freezing: Place the haystacks in a freezer-safe container with parchment paper between the layers to prevent sticking. Freeze them for up to 2 months.
Thaw: Place them in the fridge overnight or on the counter for 1 to 2 hours.
Nutrition
Calories: 353kcal | Carbohydrates: 58g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 466mg | Potassium: 93mg | Fiber: 4g | Sugar: 20g | Vitamin A: 22IU | Calcium: 11mg | Iron: 2mg
