Peanut Butter Haystacks Recipe

While the combination of peanut butter, butterscotch chips, and chow mein noodles might not initially seem like a winner, they actually work quite well together in this peanut butter haystacks recipe. And, those ingredients, along with whole peanuts, are all you need to whip up a batch of these little treats, which will come together in a matter of minutes if you follow recipe developer Susan Olayinka's rendition. 

"I love the combination of peanut butter and butterscotch chips," Olayinka says. "It's a classic flavor combo that just works so well together. Plus, the chow mein noodles add a nice crunch to the mix." Unlike many types of cookies, haystacks are no-bake cookies; instead, you'll only need to refrigerate them for a brief period, which adds to the overall ease of the recipe. If you, like Olayinka, enjoy a cookie that has "a strong peanut butter and butterscotch flavor," and if you especially like a cookie that's on the crunchier side, then these haystacks are just the treat. 

First things first, break down those large pieces of chow mein noodles into smaller, bite-sized chunks — a step that Olayinka says is crucial. "Otherwise, they will be difficult to eat once the haystacks are hardened," she explains.

Next up, place the peanut butter and butterscotch chips into a glass bowl. Then, bring some water to a boil in a saucepan, and place the glass bowl over the water, making a double-boiler. Within 3 minutes, the peanut butter and butterscotch chips should be melted. Olayinka notes that the usage of a glass bowl is important here, as it helps prevent it from burning. 

Once they haystacks have firmed up in the fridge, you can take them out, and serve them right away. "Haystacks are a great option for a quick snack or dessert," Olayinka suggests. "They can be enjoyed at any time of day."

And, they also store well, so you can enjoy these haystacks for weeks to come. Per Olayinka, "Haystacks can be stored in an airtight container in the fridge for up to 2 weeks."