Today’s recipe is an old school classic – Peanut Butter Haystacks.

Peanut Butter Haystacks (No-Bake)

A quick and easy, sweet and salty treat that’s been a favorite for generations. Made with creamy peanut butter, butterscotch chips, crispy chow mein noodles and salted peanuts. No baking is required, these candy like cookies are ready in a flash and are always a huge hit! Perfect for holiday cookie trays.

 

WHAT YOU NEED TO MAKE  PEANUT BUTTER HAYSTACKS

La Choy chow mein noodles, creamy peanut butter, butterscotch chips and salted peanuts (optional).

This simple recipe requires only 4 ingredients, 3 if you leave out the salted peanuts.

*See tips below for variations for this recipe using white, milk or semi-sweet chocolate chips and mini marshmallows. 

HOW TO MAKE PEANUT BUTTER HAYSTACKS

Line baking sheet(s) with wax paper or parchment paper.

In a large pot (heavy bottom or double boiler pots are best), over medium heat, add butterscotch chips and peanut butter. Stir continuously, until ALL chips are completely melted. Be sure not to allow the mixture to scorch, reduce heat if that happens.

When melted and smooth, remove from heat and add chow mein noodles and peanuts (optional), gently folding/ stirring until well coated.

Drop spoonfuls of mixture on to baking sheet covered with wax or parchment paper. Allow to cool.

*The mixture will be hot, do not touch with your hands!

PINNABLE IMAGE

 

Please Note – This is NOT a sponsored post. I have no affiliation with any products pictured in photos for this recipe.

 

Peanut Butter Haystacks (No-Bake)

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Ingredients

• 1 can (5 ounces) La Choy Chow Mein Noodles
• 1 cup creamy peanut butter
• 11 ounce bag of butterscotch chips
• 1/2 cup salted peanuts (optional)

Directions

Line baking sheet(s) with wax paper or parchment paper.

In a large pot (heavy bottom or double boiler pots are best), over medium heat, add butterscotch chips and peanut butter. Stir continuously, until ALL chips are completely melted. Be sure not to allow the mixture to scorch, reduce heat if that happens.

When melted and smooth, remove from heat and add chow mein noodles and peanuts (optional), gently folding/ stirring until well coated.

Drop spoonfuls of mixture on to baking sheet covered with wax or parchment paper. Allow to cool. For quick cooling/setting, you can place them in the refrigerator.

The mixture will be hot, do not touch with your hands!

 

*TIPS /VARIATIONS

When dropping onto baking sheet, you can use a fork or spoon. The process is messy but the end result is delicious.

You can replace butterscotch chips with white chocolate chips, milk chocolate chips or semi-sweet chips.

If you like marshmallows, this Butterscotch Haystacks recipe from Very Best Baking by Nestle has great reviews.

They keep well in the refrigerator (a few weeks), and freeze well, too.  Remove from fridge/freezer and serve at room temp.

 

Thanks for stopping by!

Cheers!