No-bake haystack cookies combine butterscotch and chocolate chips with peanut butter, chow mein noodles, and crushed peanuts for a crunchy texture that requires no oven.
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Line two baking sheets with parchment or wax paper.
Melt the butterscotch and chocolate chips in the microwave or in a double boiler. (You can make a double boiler by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom — bring the water to a boil, and stir the chips frequently until they melt). If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.
Store in an airtight container at room temperature for up to 5 days. No refrigeration needed; they firm up as they set.
Yes, both work equally well. Smooth peanut butter will give a slightly more uniform coating, while crunchy adds extra texture.
Store in an airtight container at room temperature for up to 5 days. They harden slightly as they cool and set.
The mixture needs enough peanut butter to bind. If too loose, add 1–2 tablespoons more peanut butter before dropping onto parchment.
Crispy fried onions or crushed pretzels work as alternatives, though they will change the flavor and texture slightly.
They set within 15–30 minutes at room temperature as the chocolate and butterscotch chips harden.
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