Easy No-Bake Butterscotch Haystacks (Print version)

Crunchy chow mein noodles, creamy peanut butter, and melted butterscotch chips shaped into easy no-bake haystack cookies.

# Ingredients:

For the haystacks

01 - 11 oz (312 g) butterscotch chips

02 - 1/2 cup (130 g) creamy peanut butter

03 - 1 tablespoon shortening or refined coconut oil

04 - 3 cups (170 g) crispy chow mein noodles, lightly broken

05 - 1 cup (140 g) roasted salted peanuts

06 - Flaky salt, optional

# Instructions:

01 - Line a large baking sheet with parchment or wax paper and set it near your mixing bowl.

02 - Add the butterscotch chips, peanut butter, and shortening to a large microwave-safe bowl. Microwave in 30-second bursts, stirring well after each burst, until smooth and glossy.

03 - Add the chow mein noodles and peanuts to the warm coating. Fold gently with a spatula until the noodles are evenly coated without crushing them.

04 - Drop heaping tablespoons of the mixture onto the prepared tray. Shape any loose pieces back into small mounds while the coating is warm.

05 - Let the haystacks stand at room temperature for 25-30 minutes, or refrigerate for 10-15 minutes, until firm. Store airtight with parchment between layers.

# Good to know:

01 - Work quickly once the noodles are added because the coating firms as it cools.

02 - Best served within 3-5 days for the crispest texture.

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