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!

Butterscotch Haystacks

Ingredients:

  • 5 oz package of chow mein noodles*
  • 11 oz package of butterscotch morsels
  • 8 oz package Heath baking bits, or 6 Heath bars, chopped
Directions:
  1. Line a baking sheet with wax paper.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for about 15 minutes, or until the haystacks are solid. Store in an airtight container.

*You can find chow mein noodles in the ethnic aisle of most supermarkets.