NUTELLA BUTTERSCOTCH HAYSTACKS
These are rich but oh so good and simple. I made these out of a lot of leftovers that I had that I needed to use up so I guessed at the measurements and wrote them down as I tossed them together and to my surprise they turned out good! Well, anything with Nutella usually is. Right?! So, you know what you have to do when that happens. You have to share!
Provided by MTpockets
Categories Drop Cookies
Time 40m
Yield 2-3 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1616.6, Fat 92.7, SaturatedFat 42.4, Sodium 411.6, Carbohydrate 194.9, Fiber 11.6, Sugar 143.6, Protein 15.1
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