Butterscotch Haystack Recipes

BUTTERSCOTCH HAYSTACKS

Steps:

• Melt chips and peanut butter in microwave (about 2 minutes in mine, stir halfway through).
• Stir in chow mein noodles and drop onto wax paper (a heaping tablespoon per haystack).
• Enjoy!

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Steps:

• Line trays with wax paper.
• Microwave morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
• Double Boiler Method: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

HAYSTACKS

Steps:

• Melt the butterscotch chips in a double boiler over simmering water.
• In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

BUTTERSCOTCH HAYSTACKS

Steps:

• Line 2 baking sheets with parchment paper. Set aside.
• On top of a double boiler, melt the butterscotch chips with peanut butter. Remove from heat and mix together until well blended.
• Gently stir in the salted peanuts, and chow mein noodles until well combined.
• Drop rounded tablespoons of the mixture onto the baking sheets. Allow the cookies to set for 2-3 hours or overnight. If you want the cookies to set quickly, you can place them in the refrigerator.

PEANUT BUTTER HAYSTACKS

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.

BETTY'S HAYSTACKS RECIPE BY TASTY

Steps:

• Line a large baking dish with parchment or wax paper.
• Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
• Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
• Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30-45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
• Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
• Enjoy!

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

HOLIDAY BUTTERSCOTCH HAYSTACKS

Steps:

• In a large bowl, melt butterscotch chips in the microwave.
• Mix in the peanut butter.
• Add the marshmallows and the noodles.
• Stir to coat noodles.
• Drop by spoonfuls on waxed paper.
• Allow to set up (takes an hour or so at room temperature).
• Best kept covered in refrigerator (if you have any left!).