Peanut Butter Chow Mein Cookies Food

CHOW MEIN NOODLE COOKIE

Steps:

• In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
• Drop by teaspoonfuls onto foil. Let stand until cool.

PEANUT BUTTER CHOW MEIN COOKIES

Steps:

• Melt chips and peanut butter in pan.
• Add chow mein noodles and marshmallows.
• Stir thoroughly on low heat.
• Drop by spoonfuls on wax paper.
• Cookies will harden quickly, so move fast!

EASY CHOCOLATE PEANUT BUTTER CHOW MEIN CLUSTERS (NO-BAKE)

Steps:

• In the microwave melt the chocolate and peanut butter chips, stir until smooth.
• Add in the chow mein noodles and peanuts; mix until coated.
• Drop by rounded tablespoonfuls onto a baking sheet that has been lined with waxed paper.
• Refrigerate until set (about 2-3 hours).
• **NOTE* these will easily pick up refrigerator odors if stored in the fridge so place in a tightly covered container.

PEANUT BUTTER BUTTERSCOTCH CHOW MEIN NOODLE COOKIES (SPIDER COOK

Steps:

• Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting.
• Heat and stir constantly until the morsels melt and are combined with the peanut butter.
• Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture.
• Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches).

CHINESE CHRISTMAS COOKIES

Steps:

• Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
• Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
• Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.

CHOW MEIN NOODLE BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the margarine and 1/2 cup brown sugar. Stir in the flour; the mixture should be crumbly. Sprinkle over the bottom of the prepared pan and pack down to cover.
• Bake for 15 to 20 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. When the chips have softened enough, spread them over the crust.
• In a heat-proof bowl over simmering water, or in the microwave, combine the marshmallows, peanut butter, brown sugar and light cream. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles. Spread on top of the chocolate layer of the crust. Let cool before cutting into squares.

CHOW MEIN NOODLE COOKIES

Steps:

• Mix chips together in a microwavable safe bowl, melt.
• Mix in noodles and peanuts.
• Drop onto wax paper by the teaspoonful and cool.
• DO NOT FREEZE!
• I sometimes put in mini M&M's instead of the peanuts.

NO BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Bring sugar and syrup to a full boil in a heavy pan. Remove from heat at once. (Over cooking will make a hard cookie.)
• Add peanut butter and noodles. Mix thoroughly.
• Drop into rounded mounds onto waxed paper.
• Let set for at least 15 minutes.
• NOTE: I usually add more noodles for a crunchier cookie. I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop.
• PREP time includes cooling.

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.