I make these every Christmas. The first time people see them, they are usually skeptical, but they taste awesome. I always make them too big - they're really best if they're a little smaller since they are so rich, but the chow mein noodles cling together, so it's difficult to make them super small. This is the recipe from the back of the Nestle butterscotch chip bag, omitting the marshmallows and increasing the noodles.
Haystacks
- 3/4 c. smooth peanut butter (If you usually buy organic or low sodium, don't. This recipe relies on the hydrogenated, sugary, salty flavor of plain old peanut butter.)
- 1 package of butterscotch chips (10 oz)
- 1 can chow mein noodles (8 oz)
In a heavy pan on medium low heat, melt peanut butter and chips until smooth.
Mix in chow mein noodles.
Spoon onto parchment paper by rounded tablespoon. Let harden (takes about 4 hours, longer if you have a hot kitchen).
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