Ingredients
Scale
- 1 bag (11 ounces, about 2 cups) butterscotch baking chips
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 teaspoon neutral oil, only if the melt turns grainy
- 4 cups crispy chow mein noodles (about 5 ounces), the crunchy ready-to-eat kind
- 1 cup salted roasted peanuts
- 1/2 cup white baking chips, melted, for the drizzle
- 2 tablespoons red and green sprinkles
Instructions
- Line two large baking sheets with parchment paper and slide one into the refrigerator to chill.
- Put the butterscotch chips and peanut butter in a large microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring well after each, until smooth and glossy, about 2 minutes.
- Stir in the vanilla and salt. If the mixture looks grainy, whisk in the teaspoon of oil until it shines again.
- Add the chow mein noodles and fold gently with a spatula until every strand is coated.
- Fold in the peanuts until they are spread throughout the mixture.
- Working quickly, drop level 1 1/2-tablespoon scoops onto the prepared sheets, nudging each into a tidy mound, about 24 haystacks.
- Drizzle the melted white baking chips over the stacks and shower with the sprinkles while the drizzle is still wet.
- Refrigerate for 10 minutes, until the coating is firm and the haystacks lift cleanly off the parchment.
- Serve, or layer into tins between sheets of parchment.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
Nutrition
- Calories: 165
- Sugar: 11
- Sodium: 105
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 0