No Bake Haystack Cookies |Cooking With Amanda

Do you ever just crave dessert, but don't want to turn on the oven? Or maybe you find yourself wanting to make a candy, but don't want the hassle of candy thermometers.

One idea would be to make some rocky road fudge. It's super easy and only a couple ingredients needed.

OR, you can make these no bake haystack cookies.

Earlier this summer, I made some spider cookies. And while they were a huge hit, I had some readers suggest that maybe I consider calling it candy. Since it's really just melted chocolates, peanut butter and crunchy chow mein noodles.

They also suggested I make a butterscotch version. One that resembles haystacks. I love to make my readers happy, so this one's for you Mary. You know who you are!!

I swapped out the milk chocolate in this recipe and subbed some white chocolate. If you want an even DEEPER butterscotch flavor, you can remove the white chocolate and use TWO bags of butterscotch morsels instead. I've done this and it's just as amazing (and it becomes an even more tan/orange color).

I also prefer to eat these cold. I think any recipe with butterscotch tastes even better cold. Oatmeal scotchies? LOVE them cold. But you decide. Make a quick batch of these and put some in the refrigerator. Have your own taste test!

These make a lot, so be sure to share with family and friends. They also make a great bake sale treat. You can put a few of them in a treat bag with ribbon. Or in a mason jar and give as a teacher gift or hostess thank-you gift. Or just store them in the fridge and eat one every hour for the next several days. Not that I do that or anything!

The best part about these? No oven needed. You can also melt the butterscotch and peanut butter (and white chocolate) together in a microwave-safe bowl. Then pour over your peanuts and chow mein noodles. If you can't find chow mein noodles (they usually sell them in the international foods aisle) I have also substituted pretzel sticks (the small skinny ones). Hope this helps!!

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No Bake Haystack Cookies Recipe

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Ingredients

11 ounces butterscotch chips
10 ounces peanut butter chips
11 ounces white chocolate chips
12 ounces spanish peanuts, the red-skinned peanuts
12 ounces chow mein noodles

Directions

Line counter with parchment paper or wax paper.
In a large saucepan, combine butterscotch morsels, peanut butter morsels, and white chocolate morsels. Heat on low, stirring constantly until smooth. Remove from heat and fold in peanuts and chow mein noodles. Stir until combined. Using a small cookie scoop (or two teaspoons), drop mixture onto parchment paper in small clumps.
Allow to set, about 15-30 minutes. Store in airtight container. I prefer to keep mine in the refrigerator. I love eating these chilled, it brings out the butterscotch flavor!