Best Nutella Butterscotch Haystacks Recipes

NUTELLA BUTTERSCOTCH HAYSTACKS

Steps:

• In a microwave safe bowl add butterscotch chips and chocolate chips.
• Microwave on high for 1 minute.
• Stir chips together and heat on high, stirring every 50 seconds, until melted. (For me, It took around 1 1/2 minutes with a 1,000 watt oven).
• Remove chips mixture from oven and add Nutella.
• Stir to blend.
• To chips mixture, add chow mein noodles and nuts, if desired, and stir to coat and combine.
• Line cookie sheets with waxed or parchment paper and drop mixture by well rounded spoonfuls onto waxed paper.
• Place cookie sheets in refrigerator for 30 minutes.
• Transfer haystacks to a tightly covered container and store in refrigerator.
• Yield is approximate depending on how large or small you make them.
• Cook time is chill time.

BUTTERSCOTCH HAYSTACKS

Steps:

• 1. Melt the butterscotch chips according to package directions. Add peanut butter/ ( I used the double boiler method) A double boiler consists of a bowl placed on top of a pan of simmering water. The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water, the temperature at which water turns to steam and a far lower temperature than could be achieved by putting the bowl directly on that burner. Inside the top bowl, you can melt chocolate without worrying that it will stick and burn.
• 2. In a Large mixing bowl, have the chow mein noodles, peanuts mixed up and ready to go, once the butterscotch/peanut butter is melted, poor on top of the mixture and stir QUICKLY then drop onto wax paper and let cool.
• 3. Allow to cool for about an hour, or until the cookie holds it's shape and the butterscotch is dry to the touch. Enjoy!

BUTTERSCOTCH HAYSTACKS

Steps:

• Line 2 baking sheets with parchment paper. Set aside.
• On top of a double boiler, melt the butterscotch chips with peanut butter. Remove from heat and mix together until well blended.
• Gently stir in the salted peanuts, and chow mein noodles until well combined.
• Drop rounded tablespoons of the mixture onto the baking sheets. Allow the cookies to set for 2-3 hours or overnight. If you want the cookies to set quickly, you can place them in the refrigerator.

PB & BUTTERSCOTCH HAYSTACKS

Steps:

• Microwave morsels in large, microwave-safe bowl on medium-high (70 percent) power for 1 minute; stir.
• Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Stir in peanut butter until well-blended.
• Add chow mein noodles and marshmallows; toss until coated.
• Drop by rounded tablespoon onto prepared baking sheets.
• Refrigerate until ready to serve.
• Double Boiler Method: Melt morsels over hot (not boiling) water; stir until smooth.
• Remove from heat; stir in peanut butter.
• Transfer to large bowl.
• Add chow mein noodles and marshmallows; proceed as above.

BUTTERSCOTCH HAYSTACKS

Steps:

• Melt chips and peanut butter in microwave (about 2 minutes in mine, stir halfway through).
• Stir in chow mein noodles and drop onto wax paper (a heaping tablespoon per haystack).
• Enjoy!

HOLIDAY BUTTERSCOTCH HAYSTACKS

Steps:

• In a large bowl, melt butterscotch chips in the microwave.
• Mix in the peanut butter.
• Add the marshmallows and the noodles.
• Stir to coat noodles.
• Drop by spoonfuls on waxed paper.
• Allow to set up (takes an hour or so at room temperature).
• Best kept covered in refrigerator (if you have any left!).