Haystacks IngredientsThis haystacks recipe comes together easily with just four ingredients (and a sheet of wax paper):· Butterscotch chips: This haystacks recipe calls for butterscotch chips, but you can use peanut butter chips if you prefer a nuttier flavor.
· Peanut butter: Make sure to use creamy peanut butter, not chunky, for this recipe.
· Chow mein noodles: Chow mein noodles add welcome crunch and give the dessert a “haystack” shape.
· Peanuts: Try to find salted peanuts. If you can’t, add a pinch of salt to enhance the flavor.
How to Make HaystacksYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these peanut butter haystacks:1. Melt the chips and peanut butter together in a double boiler or in the microwave.
2. Stir the noodles and the peanuts into the peanut butter mixture.
3. Drop the mixture by the spoonful on a wax paper-lined baking sheet.
4. Cool at room temperature until set.
How to Store HaystacksStore the peanut butter haystacks at room temperature in an airtight container. If you stack them, place a sheet of wax paper between the layers to prevent sticking.
Can You Freeze Haystacks?Yes! Arrange the cooled haystacks in a single layer on a baking sheet and flash freeze for a few hours or up to overnight. When they’re frozen, transfer them to a zip-top freezer bag and wrap in foil. Freeze flat for up to three months.
Allrecipes Community Tips and Praise“Delicious,” raves Erin Camensky. “The saltiness of the chow mein noodles and peanuts goes perfectly with the sweetness of the butterscotch! I LOVE these, but I ate almost the whole batch by myself.”“Unbelievably simple and delicious,” according to SweetTooth. “After tasting at a cookie swap, I immediately looked up the recipe. I followed others’ advice and flattened mine a little to make it easier to bite.”“Yum,” says Kimberly Kiernan. “I made these around Christmas time. I did not have peanuts on hand but did have walnuts. I just chopped them coarsely and mixed them in. So yummy!!!”Editorial contributions by Corey Williams
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