This easy classic haystack recipe has a combo of butterscotch and chocolate chips, PLUS peanut butter and crushed peanuts.
Author: Katie Workman
1cupsemi-sweet chocolate chips
2tablespoonspeanut buttercrunchy or smooth
16-ounce package chow mein noodles3 ½ cups
1cupcocktail peanutsunsalted or lightly salted, lightly crushed (see recipe intro)
Line two baking sheets with parchment or wax paper.
Melt the butterscotch and chocolate chips in the microwave or in a double boiler (If you don’t have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom – bring the water to a boil, and stir the chips frequently until they melt) . If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set (in warmer months this is best done in the fridge, though let them sit at room temperature for several minutes before serving).