As part of my quest to make 12 batches of cookies before the holidays, I thought it was time to try something completely different. So far I have been making traditional cookies. I thought it would be nice to post something that is no-bake. I do a lot of rice crispie square types of bars using marshmallows and whichever cereal and dried fruit or nuts that I have on hand. The Butterscotch Haystack is similar, except it’s the butterscotch chips that get melted this time.
This is a three ingredient super-sweet treat. Butterscotch chips, salted peanuts and chow mein noodles. You also NEED parchment paper and patience for this one.
Even though these are supposed to be super-easy – I find them frustrating – to form the haystacks without getting my hands involved. I’m not a baker who enjoys putting my hands in food. Maybe if I had some children do the preparation for me they would enjoy it more!
Butterscotch Peanut Haystack Ingredients:
3 cups chow mein noodles
1 cup blanched salted peanuts
1 package caramel chips
Measure and mix peanuts and chow mein noodles in a mixing bowl. Prepare 2 baking sheets or trays with parchment paper.
Microwave butterscotch chips in pyrex bowl – just microwave half of the chips at a time for about 30 seconds, stir and microwave again until just melted – then stir into noodle/peanut mix. Then microwave the rest of the chips and stir quickly into the noodle/peanut mix. This is the frustrating part because it feels like the chips are not sticking to the dry mix. Just be persistent, form into balls of mixture with your hands and place them on the parchment paper.
Form all of the mixture into tablespoon sized haystacks on parchment paper. Place trays in refrigerator for one hour. The haystacks are ready!
The key to this recipe is that the peanuts are salty in combination with the sweetness of the butterscotch chips. This recipe can be varied by substituting dried cereal, or you could change it up completely with some chocolate chips and raisins!