I made my first treats of the holiday season today. This makes me insanely and weirdly happy.
My NGI class is having a party tomorrow evening, so in addition to two of my signature desserts (Super Charge Me cookies and a decadent chocolate cake), I also made a batch of these incredible butterscotch haystacks. I know that haystack recipes are a dime a dozen, but I’ve tried a lot and these are my favorite. A friend of mine passed it on to me in high school, and I love that it doesn’t contain mini marshmallows or peanut butter like most combinations.
It’s just you, your butterscotch, and a little toffee crunch. Enjoy!
- 5 oz package of chow mein noodles*
- 11 oz package of butterscotch morsels
- 8 oz package Heath baking bits, or 6 Heath bars, chopped
- Line a baking sheet with wax paper.
- In a microwave-safe bowl, heat the butterscotch chips until melted- about 3 minutes on 50% power should do the trick, but stir after every minute.
- In a large bowl, toss together the chow mein noodles and Heath bits. Pour in the melted butterscotch and use a rubber spatula to stir until everything is evenly coated.
- Working quickly, use a soup spoon to drop “stacks” of the mixture onto the prepared baking sheet. Try to push in the edges so that no noodles stick out too far.
- Refrigerate for about 15 minutes, or until the haystacks are solid. Store in an airtight container.