Description
In these salty sweet haystacks, chow mein noodles serve as a delightful crunchy base for the timeless taste of butterscotch, creamy peanut butter, salty peanuts, and pillowy soft marshmallows.
Ingredients
Units
- dried chow mein noodles (like La Choy brand) - 1 bag (12 oz)
- butterscotch chips - 1 bag (11 oz)
- smooth peanut butter - 1 cup
- salted peanuts - 1 cup
- mini marshmallows - 1/2 bag (5 oz)
Instructions
- Begin by lining a baking sheet with 30 cupcakes liners.
- Bring about 1" of water to a boil in a double boiler, turn the heat down to a simmer and add the butterscotch chips. Occasionally stirring until the chips have fully melted. I am sure you could melt the chips in the microwave if you prefer.
- Add the peanut butter and mix with butterscotch chips until fully incorporated.
- Remove from heat and add the peanuts.
- Pour the mixture over the chow mein noodles in a large mixing bowl.
- Use a spatula or wooden spoon to gently toss the noodles in the butterscotch mixture until the noodles are evenly coated.
- Once the mixture and noodles have cooled slightly, add the mini marshmallows and gently blend and toss until evenly distributed.
- Use two tablespoons or your hands to form haystacks that fit comfortably in the cupcake liners. Allow the haystacks to sit out for a bit to set. That is it. Seriously.
- Prep Time: 15 minutes
- Cook Time: 5 minutes