Updated Published Apr 5, 2017 By Julia 23 CommentsThis post may contain affiliate links.
Summary:
Only three ingredients are needed to make this super fast and easy treat that is perfect for gift-giving. This no-bake recipe can be made by anyone, including kids. No precision needed.
Butterscotch Haystacks
5 from 7 votesPRINT PIN
Prep: 20 minutes mins
Chill: 30 minutes mins
Yield: 36 servings
INGREDIENTS
- 11-ounce package
butterscotch chips (Note 1) - 6-ounce package
chow mein noodles (Note 2) - 1/2 cup chopped peanuts (Note 3)
INSTRUCTIONS
Coat Noodles: Combine chow mein noodles and peanuts in large bowl, mixing them together. Melt butterscotch chips in separate bowl in microwave in 30-second bursts, stirring between bursts, until melted. Use rubber spatula to scoop melted butterscotch over noodles and peanuts. Mix until noodles are coated.
Form Haystacks: Use tablespoon measure to scoop out noodles onto wax paper, forming single haystack. Repeat until noodles are used up.
Chill & Serve: Refrigerate until haystacks are hardened, about 30 minutes. Serve, and store leftovers (Note 4).
NUTRITION
| Makes 36 Servings |
| Amount Per Serving (1 Haystack): |
| Calories 80 (50% from fat) | |
| Total Fat 5g | 7% |
| Saturated Fat 3g | 13% |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 2% |
| Net Carb 9g | |
| Total Carb 9.5g | 3% |
| Dietary Fiber 0.5g | 1% |
| Sugars 6g | |
| Protein 1g |
Vitamin A 0% · Vitamin C 0% · Calcium 0% · Iron 2%
PHOTOS
NOTES & TIPS
(1) Butterscotch Chips. Equivalent to about 1.75 cups.
(2) Chow Mein Noodles. Equivalent to about 3.5 cups. I use the brand La Choy. Make sure that you buy the right kind ofchow mein noodles; they are typically found in the Asian aisle of the supermarket, and are short cooked “noodles” that taste light and crunchy. They’re more akin to a snack item or salad topping than the noodles used in actual chow mein dishes.
(3) Chopped Peanuts. This can be substituted with other chopped nuts such as cashews.
(4) Storage. Once the butterscotch haystacks are set (hardened), store them in an airtight container at room temperature for up to a few days, or in the refrigerator for up to 2 weeks. For longer-term storage, store them in a resealable bag in the freezer.
About Julia
ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.
Previous Post: « How to Cook Asparagus Perfectly Each Time
Next Post: Sausage Breakfast Casserole With Hash Browns »
newest oldest most voted
Vickie
Instead of Chow Mein noodles, I use French’s Potato Sticks. Love the combo.
Vote Up6Vote Down Reply
4 years ago
Nicolette
We add marshmallows and peanut butter in ours. Make them every Christmas.
Vote Up4Vote Down Reply
2 years ago
Jamie
Are the peanuts salted? As a kid we just mixed the butterscotch chips and chow mein noodles. They sound delicious with peanuts!
Vote Up4Vote Down Reply
3 years ago
JMc
My mom always used unsalted of course we had to shuck them! Now buy a jar lol
Also we did not chop the peanuts ….these are delicious.
Vote Up0Vote Down Reply
2 years ago
Kathy Brown
I have lost my recipe but instead of nuts we used peanut butter but I can’t remember can’t remember how much peanut butter. Any one use peanut butter (rather crunchy or smooth).
Vote Up4Vote Down Reply
4 years ago
Ginny Olson Drevlow
1/2 c
Vote Up2Vote Down Reply
2 years ago
Jackie
Ok. I’ve a twist on this. Get a can of cream cheese ICING. 12 oz jar pnut butter. Dump both in bowl. Microwave 2 minutes. Stir. Mix in chow mein noodles. Spoon onto parchment paper
Vote Up4Vote Down Reply
5 years ago
Lori Martine
How many stacks does it make?? Sounds like a lot.
Vote Up-2Vote Down Reply
4 years ago
Holly
How many does this make and can you freeze these?
Vote Up0Vote Down Reply
2 years ago
Chris
I am looking forward to trying this recipe. hope it turns out to be like the one I enjoyed in the 1950’s
Vote Up4Vote Down Reply
5 years ago
Gina
I always add peanut butter to my butterscotch chips to make it smoother. I have made these for years.
Vote Up3Vote Down Reply
3 years ago
Mary Ann
How much peanut butter do you add?
Vote Up0Vote Down Reply
4 months ago
Brittany
Can I freeze these?
Vote Up2Vote Down Reply
4 years ago
Julia
Absolutely, they freeze very well. You can make these haystacks well in advance, and once they’ve hardened, store them in a freezer bag for about 1 month.
Vote Up3Vote Down Reply
4 years ago
Emily
Woow this is the wonderful recipe. so delicious to taste
Vote Up1Vote Down Reply
6 years ago
Patti T.
My father used to make these every year at Christmas time. Yummy and so easy!
Vote Up0Vote Down Reply
3 months ago
Michelle
I used pumpkin spice chips and ancho chile powder, walnuts
Vote Up0Vote Down Reply
1 year ago
Luanne
Can the La Choy Asian-style crunchy noodles be used instead of strictly chow mein noodles?
Vote Up0Vote Down Reply
1 year ago
Julia
Yes, those should work!
Vote Up-1Vote Down Reply
1 year ago
Gretchen
These are fabulous! I substituted creamy peanut butter and returned to my teenage years when I discovered this yummy treat.
Vote Up0Vote Down Reply
3 years ago
Victoria
How long do these last out at room temp?
Vote Up0Vote Down Reply
4 years ago
Julia
Once the butterscotch haystacks are set (hardened), you can store them at room temperature in an airtight container, where they should keep for at least a couple of days. If you store them in the refrigerator, they will last much longer.
Vote Up0Vote Down Reply
4 years ago
Janet
Do they freeze well?
Vote Up0Vote Down Reply
4 years ago
