Ah, Butterscotch Haystacks 🍬—a classic no-bake treat! Crunchy, sweet, and chewy, they’re made with butterscotch chips and chow mein noodles, perfect for a quick dessert or snack.
Butterscotch Haystacks
Servings: 20–25 cookies
Prep time: 10 min
Set time: 30 min
Ingredients
- 1 cup butterscotch chips
- 2 cups chow mein noodles (crunchy noodles)
- 1/2 cup chopped peanuts or shredded coconut (optional for extra texture)
- 1 tsp vanilla extract (optional)
Instructions
- Melt the butterscotch chips
- In a microwave-safe bowl, melt butterscotch chips in 30-second intervals, stirring each time until smooth.
- Or melt over a double boiler on the stove.
- Stir in vanilla if using.
- Mix with noodles
- Add chow mein noodles (and optional nuts or coconut) to the melted chips.
- Gently fold until all noodles are coated.
- Form haystacks
- Drop spoonfuls onto a parchment-lined baking sheet.
- Shape loosely into “haystack” mounds.
- Set
- Let cool at room temperature for ~30 minutes or refrigerate for 10–15 minutes until firm.
- Serve
- Enjoy as a crunchy, sweet treat!
🔥 Tips
- Do not over-stir once chips are melted—you want the noodles intact and crispy.
- Can mix chocolate chips or butterscotch + chocolate chips for variety.
- Store in an airtight container at room temperature for up to a week.
- Perfect for holiday treats or lunchbox snacks.
I can also give a peanut butter version that adds extra richness and flavor if you want a twist on the classic.
Do you want the peanut butter version?
