Butterscotch haystacks

By Charmian Christie
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Remember when you were a kid and your mom wouldn’t make you that one treat everyone else had, no matter how often you asked? And you asked so often you were finally told, “When you grow up and do your own cooking, you can make [insert name of treat] as often as you like.” Well, I grew up, and I’m making these.

 

YIELDS
12 HAYSTACKS

Ingredients

  • Baking sheet, lined with parchment paper
  • 1 cup (190 grams) butterscotch chips
  • 1/2 cup (130 grams) creamy peanut butter
  • 2-1/2 cups (125 grams) crunchy chow mein noodles

Directions

  1. In a large microwave-safe bowl, melt together the butterscotch chips and peanut butter in the microwave in 30-second intervals, stirring in between, until smooth. (Alternatively, melt them on the stove) 
  2. Add the chow mein noodles by the handful, lightly crushing them to break the longer noodles. Stir to coat.
  3. Using two forks, scoop 12 mounds, about two tablespoons (30 milliliters) each, onto the prepared baking sheet. Be sure to plunge the tines of the fork to the bottom of the bowl with each scoop to ensure that each haystack is evenly coated.
  4. Let stand at room temperature until firm, about 20 minutes. If the room is warm, refrigerate for 10 to 15 minutes.

Tips:

  1. You can substitute chocolate chips for the butterscotch chips.
  2. Crunchy chow mein noodles can be found in the Asian section of most grocery stores.
  3. Store the haystacks in an airtight container in the refrigerator for up to one week.

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The 3 Ingredient Baking Book

This recipe appears in The 3 Ingredient Baking Book (© 2019)

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