Butterscotch Haystacks

I used to make these easy Butterscotch Haystacks as a child. They no-bake cookies are creamy peanut butter and butterscotch covered chow mein noodle clusters. This easy no-bake treat can be transformed into little monsters by adding some edible sugar eyes. Adapt this easy treat by using any cereal you like.

BUTTERSCOTCH HAYSTACKS RECIPE

The other night after we put the kids to bed, my husband and I were watching TV downstairs and I said, “Do you smell perfume?”

Not just little. It felt like someone next to us had showered in it.

Now I’ve watched Long Island Medium enough times to know that if you randomly smell cologne or perfume, it could be the spirit of a loved one making their presence known. Or at least that’s what the show says so of course it’s true, right? So my eyes got all big and I sat there trying to figure out who the scent belonged to. I grew up with a haunted basement so things of this nature are not new to me.

After sitting there for a while I realized it was…dun, dun, dun…MY perfume. And after following the scent trail upstairs, I found my 2-year-old daughter asleep in bed with a cloud of perfume lingering.

I need help. She won’t go to bed. Okay, she’ll go – but she won’t stay. I can even sit there and watch her fall asleep and an hour later she’s awake rampaging my makeup and whatever she can get her hands on. I’m open to any advice. I rarely say that because quite frankly it opens a whole Pandora’s Box of crazy comments but at this point I will take any advice, crazy or not.

Wait. Do you smell that? Oh. It’s just butterscotch and peanut butter.

INGREDIENTS

This no-bake recipe is made from simple ingredients.

• CRUNCHY CHOW MEIN NOODLES  –These crispy chow mein noodles stay crisp in the melted butterscotch chips for a long time! I like La Choy brand.
• CREAMY PEANUT BUTTER
• BUTTERSCOTCH MORSELS – You could do variations such as peanut butter chips or white chocolate chips.
• SALTED PEANUTS – optional – You can add these for some extra crunch.

I used to make these when I was little. I know that there’s a chocolate version somewhere out there but THIS version takes me right back to my childhood kitchen. When I eat these, I taste memories.

The key to these is to work quickly because they set up fast. You can use crunchy peanut butter for more crunch or even add some salty peanuts if you’re a nut fan.

HOW TO MAKE THESE

1. Line a baking sheet with wax paper.
2. In a large microwave safe bowl (or use a double boiler), add the butterscotch chips and peanut butter. Melt butterscotch chips in 30 second intervals, stirring between until smooth and the chips are completely melted.
3. Combine chow mein noodles, stirring quickly to coat.
4. Drop by the spoonfuls onto the parchment paper. Let them set up. You can speed this up by placing in the fridge. Store in an airtight container at room temperature.

These are great for Christmas time goodie plates or cookie exchange with neighbors and friends. Without the eyeballs of course.
Those are a Halloween version.

OTHER BUTTERSCOTCH RECIPES:

• Scotcheroos
• Pumpkin Oatmeal Scotchies
• Chex Scotcheroos
• Magic Cookie Bars

OTHER PEANUT BUTTER RECIPES:

• Homemade Reese’s Bars
• Peanut Butter Cup Cookies
• No-Bake Cookie Recipe
• Chocolate Peanut Butter Pretzel Ritz Bars
• Peanut Butter Sheet Cake
• Peanut Butter Cup Cookies
• Buckeye Bark
• Monster Cookies

Peanut Butter Haystacks

5 from 2 votes

I used to make these Peanut Butter Haystacks as a child. They are creamy peanut butter and butterscotch covered chow mein noodle clusters. These easy no-bake treats can be transformed into little monsters by adding some edible sugar eyes. Adapt them by using any cereal you like.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 24 cookies

Ingredients

• 1 cup Nestle butterscotch chips
• ½ cup creamy peanut butter, (use crunchy if you like nuts)
• 5 ounces crispy chow mein noodles, (1 ½ cups)
• 1/2 cup salted peanuts, (optional)

Instructions

 

• Line a baking sheet with parchment paper.
• In a large microwave safe bowl, add the butterscotch chips and peanut butter. Melt in 30 second increments, stirring in between until smooth and the chips are completely melted.
• Add the chow mein noodles and peanuts if using, stirring quickly to coat.
• Drop by the spoonfuls onto the parchment paper. I like to use little tongs because the mixture is wet. Let them set up. You can speed this up by placing in the fridge. Store in an airtight container at room temperature. 

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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