Ingredients:

  • 11 oz high-quality butterscotch chips
  • 0.5 cup creamy peanut butter
  • 0.5 tbsp unsalted butter
  • 5 oz crunchy chow mein noodles
  • 0.5 cup dry roasted salted peanuts
  • 0.5 tsp flaky sea salt

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Ensure all bowls and utensils are completely dry to prevent the butterscotch from seizing.
  2. In a large microwave-safe glass bowl, combine the butterscotch chips, creamy peanut butter, and unsalted butter.
  3. Microwave the mixture at 50% power for 60 seconds. Remove and stir gently with a silicone spatula.
  4. Continue microwaving in 15-second intervals at 50% power, stirring between each interval, until the mixture is 90% melted. Stir until the residual heat melts the remaining lumps for a glossy finish.
  5. Gently fold in the chow mein noodles and roasted peanuts until evenly coated in the butterscotch mixture, being careful not to crush the noodles.
  6. Using a small cookie scoop (approx. 1.5 tbsp), drop mounds of the mixture onto the prepared baking sheet. Sprinkle with flaky sea salt if desired.
  7. Allow the haystacks to set at room temperature for 30 minutes, or refrigerate for 15 minutes until firm.