This butterscotch Haystacks recipe with chow mein and roasted cashews is the perfect sweet treat. Love these Hay stacks at Christmas or really any time of the year. Yum!!
Line 2 baking sheets with parchment paper.
Using a double boiler, heat the butterscotch chips and shortening over hot water (not boiling), until smooth.
Remove double boiler from heat and pour in dried chow mein noodles and cashews and stir gently.
Using a spoon, scoop out about a 2 tablespoons size haystack and place on prepared baking pans.
Let the haystacks sit on pans for 20 minutes at room temperature. At this point, they will have settled enough to pick up and enjoy!! Note: if you prefer your haystacks cold, place trays in fridge for 20 minutes.
Recipe from my Mom's recipe card dated 1994.