Butterscotch haystacks are one of my favorite cookies and one I make often because they are so easy to make. These no-bake cookies only need a few ingredients and, while the inclusion of noodles in this cookie may make you question them, they really taste delicious! They are also versatile. I first shared the recipe for them on my blog in 2010 as a Christmas treat idea. Then this past March made them into nests topped with PEEPS for an Easter treat. Now I’m transforming them into the perfect fall treat by adding a Halloween candy staple to them.
Makes 15-20 haystack cookies.
- 1 package of butterscotch morsels
- ½ cup smooth peanut butter
- 1½ packages (18 ounces) crispy chow mein noodles
- Candy corn
Melt butterscotch morsels in a microwave-safe bowl in microwave for 30 seconds on high power, then stir. Continue melting for 10-second intervals, stirring after each one, until smooth.
Stir peanut butter into melted butterscotch and thoroughly combine.
Place crispy chow mein noodles into a large bowl and add butterscotch/peanut butter mixture. Combine until all noodles are coated.
Drop a tablespoon of chow mein mixture onto a baking sheet lined with wax paper and repeat with the remaining mixture.
Top each haystack with a few candy corn.
Refrigerate until the haystacks harden, about 30–60 minutes and store in an airtight container or plastic bag.
It’s amazing how the crispy, kind of salty flavor of the chow mein noodles mix with the butterscotch and peanut butter flavors to form one sweet Halloween treat. Hope you all enjoy them!