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!!
I’m so excited to share this butterscotch haystacks recipe with you. I have made these haystacks many times, and love, love, love them.
This recipe for haystacks with chow mein noodles comes from my Mom. She has made this butterscotch haystacks recipe for the last 23 years (I know this due to the 1994 date on the much used recipe card) at Christmastime.
They are such a nice complement to all of the chocolate and peppermint cookies during the holidays.
Three ingredients: butterscotch, wonton noodles, and roasted salted cashews. Also, no oven or fridge required.
How simple is that?
I have seen quite a few recipes for butterscotch haystacks that include peanut butter. I really love butterscotch, so I like my version better. The butterscotch is in full force and delicious.
Tips for this butterscotch haystacks without peanut butter recipe:
- If you would like to turn this into a chocolate haystacks recipe, you can use 5 oz of butterscotch chips and 5 oz of semi sweet chocolate chips and you’ll have delicious chocolate butterscotch haystacks.
- After you mix up the ingredients, you can fight the urge to place them in the refrigerator. They can sit at room temperature, and will come together in about 20 minutes. I love them at room temperature, but you’re welcome to place them in the fridge for a cooler haystack.
- Do not forget to put about 1 tablespoon of crisco shortening in with your butterscotch morsels as its melting. The butterscotch is so much creamier with the added shortening.
I hope you enjoy these delicious haystacks as much as we do.
They really are such a delightful treat.
You might also like these no bake options:
No Bake Chocolate Oatmeal Cookies
No Bake Pumpkin Cheesecake Bites
Chocolate Peanut Clusters Recipe
Butterscotch Haystacks Recipe
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!!
Ingredients
- 1 10 oz bag butterscotch chips
- 1 tbsp crisco shortening
- 3 cups dried chow mein noodles
- 1 1/2 cups cashew pieces (or whole cashews)
Instructions
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 Notes
Recipe from my Mom's recipe card dated 1994.
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