Butterscotch Haystack Cookies Food

BUTTERSCOTCH HAYSTACKS

Steps:

• Melt chips and peanut butter in microwave (about 2 minutes in mine, stir halfway through).
• Stir in chow mein noodles and drop onto wax paper (a heaping tablespoon per haystack).
• Enjoy!

BUTTERSCOTCH HAYSTACKS

Steps:

• Line a baking tray with parchment paper.
• Melt the butterscotch chips in a large glass bowl. You can do this over a double boiler or in the microwave. If you use the microwave, be sure to do it in 15 second intervals, stirring well in between each so that the chips don't burn.
• Once the butterscotch chips are melted, add in the chow mein noodles.
• Give the noodles a good coating. At this point, add in other mix ins else desired.
• Using two spoons, scoop the coated noodles into bite sized cookies and place them on a tray lined with parchment.
• Allow the cookies to set until the butterscotch is hardened. You can speed up this process by sticking the tray in the freezer or fridge.
• Store in an airtight container in the fridge.

HOME

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.

HAYSTACKS

Steps:

• Melt the butterscotch chips in a double boiler over simmering water.
• In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

BUTTERSCOTCH HAYSTACKS

Steps:

• Line 2 baking sheets with parchment paper. Set aside.
• On top of a double boiler, melt the butterscotch chips with peanut butter. Remove from heat and mix together until well blended.
• Gently stir in the salted peanuts, and chow mein noodles until well combined.
• Drop rounded tablespoons of the mixture onto the baking sheets. Allow the cookies to set for 2-3 hours or overnight. If you want the cookies to set quickly, you can place them in the refrigerator.

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.

HOLIDAY BUTTERSCOTCH HAYSTACKS

Steps:

• In a large bowl, melt butterscotch chips in the microwave.
• Mix in the peanut butter.
• Add the marshmallows and the noodles.
• Stir to coat noodles.
• Drop by spoonfuls on waxed paper.
• Allow to set up (takes an hour or so at room temperature).
• Best kept covered in refrigerator (if you have any left!).

HAYSTACK COOKIES WITH PEANUT BUTTER

Steps:

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

PEANUT BUTTER HAYSTACKS

Steps:

• Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
• Stir peanuts and noodles gently into the melted peanut butter mixture.
• Drop dough by forkfuls onto waxed paper. Cool until set.