Butterscotch Haystack Recipes

BUTTERSCOTCH HAYSTACK COOKIES

Steps:

• Prepare a baking sheet by lining with wax paper. Set aside.
• In the microwave or medium saucepan over low heat, melt the butterscotch chips until smooth (see note below).
• Remove from heat and stir in the peanut butter until well combined. Add the chow mein noodles and roasted peanuts. Stir gently until combined.
• Drop rounded tablespoon scoops of the mixture on the prepared baking sheet. Allow to set for several hours or overnight.
• You can also speed up this process by placing them in the refrigerator. Then enjoy!

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Steps:

• Line trays with wax paper.
• Microwave morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
• Double Boiler Method: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

CHOCOLATE BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave or large metal bowl over simmering water, melt chocolate chips and butterscotch chips; stir until smooth. Gently stir in noodles., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.