Ingredients
Equipment
Method
- In a microwave-safe bowl, combine 1 cup of creamy peanut butter, 1 cup of butterscotch chips, and if using, 1/2 cup of chocolate chips.
- Heat the mixture in the microwave in 30-second intervals, stirring well after each interval until all the ingredients are melted and smoothly combined.
- Gently fold in 3 cups of crispy chow mein noodles and, if desired, 1 cup of shredded coconut. Take care not to crush the noodles so they retain their crunch.
- Using a spoon, drop small dollops of the mixture onto a parchment-lined baking sheet. You can make them as big or small as you like.
- Place the baking sheet in the refrigerator for about 30 minutes to allow the haystacks to firm up. Once set, enjoy them straight from the fridge or store in an airtight container at room temperature for 5-7 days.
Notes
This recipe is incredibly versatile. You can swap butterscotch chips for white chocolate or peanut butter chips, or use almond butter if you have a peanut allergy. For an extra treat, try adding mini marshmallows into the mix. These haystacks are perfect for potlucks, after-school snacks, or whenever you need a quick, satisfying dessert.
