Ingredients
Equipment
Method
Instructions
- Line 2 baking sheets with parchment paper and set them aside.
- Set up a double boiler: pour about 1–2 inches of water into a saucepan and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top of the saucepan so the bottom of the bowl does not touch the water.
- Add 1 cup butterscotch chips and ½ cup creamy peanut butter to the heatproof bowl. Stir constantly over the simmering water until the mixture is fully melted and smooth, about 3–5 minutes. Remove the bowl from the heat.
- Gently stir in ½ cup roasted salted peanuts and 2 cups unflavored chow mein noodles until the peanuts and noodles are evenly coated with the melted butterscotch–peanut mixture.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1–2 inches apart.
- Let the haystacks set at room temperature for 2–3 hours (or overnight). To set them more quickly, place the baking sheets in the refrigerator for 20–30 minutes.
Notes
Not a butterscotch fan?It’s ok, this recipe works just as well with semisweet or white chocolate chips instead of the butterscotch ones!
Don’t use crunchy peanut butter.In crunchy peanut butter, the nuts make it so there is less actual peanut butter, and we need the peanut butter to make the coating. Creamy peanut butter works best.
Swap the nuts out.You can leave the peanuts out of this recipe if you prefer, or swap them out for cashews, almonds, or walnuts.
Buy unflavored chow mein noodles.If you shop at an Asian market, and possibly at some supermarkets, you might find spicy or seasoned crunchy noodles. For this recipe, you want plain ones.
Storing.Store your haystack cookiesin an airtight container for up to three days.You can keep them at room temperature, but if it’s warm in your home you might want to refrigerate them. You can alsofreeze haystacks in a freezer bag for 1-2 months.
Don’t use crunchy peanut butter.In crunchy peanut butter, the nuts make it so there is less actual peanut butter, and we need the peanut butter to make the coating. Creamy peanut butter works best.
Swap the nuts out.You can leave the peanuts out of this recipe if you prefer, or swap them out for cashews, almonds, or walnuts.
Buy unflavored chow mein noodles.If you shop at an Asian market, and possibly at some supermarkets, you might find spicy or seasoned crunchy noodles. For this recipe, you want plain ones.
Storing.Store your haystack cookiesin an airtight container for up to three days.You can keep them at room temperature, but if it’s warm in your home you might want to refrigerate them. You can alsofreeze haystacks in a freezer bag for 1-2 months.