Butterscotch haystacks are a yummy, easy to make, no-bake treat that I make all year-round. I think most people generally make these in the fall, but, I whip them up all the time.
I can’t resist their sweet and salty combination all covered in butterscotch, peanut butter, marshmallow coating. Seriously, who could resist all that YUM?!!
Growing up, my Mom used to make these haystacks. It wasn’t until I was an adult that I discovered this butterscotch version.
I, of course, made up for lost time and have made them now more times than I can count. My kids always love to help shape them and often we would make both varieties and share them with our neighbors.
Looking for more kid-friendly treats? My Rice Krispie treats are extra gooey and truly outta this world! Scotcheroos are one of my favorite childhood food memories. My kids always loved to help stir these up and press them into the pan.
If you’re down to do some baking, these peanut butter blossoms are just the recipe to make will kids. It’s fun to sit with them and unwrap all the kisses, mix up the batter, then press the kiss into the warm cookies.
Let’s make them!
- SO easy
- Only FIVE simple ingredients!
- Whip it up in less than half an hour
- No oven cooking!
Peanut Butter: Another fun change-up is the peanut butter! I love using smooth to give these haystacks a luscious quality, but feel free to use chunky for an extra crunch.
Noodles: Yes, this butterscotch haystacks recipe uses noodles! But not what you’re thinking — these chow mein noodles are crispy, crunchy little chip-like goodies that also go great on salads!
How Long Can You Keep This In The Fridge?
I store these in an airtight container at room temperature. Because they can be brittle around the edges, I like to use a rigid plastic container rather than a resealable plastic bag.
They last at room temperature, but they can also be chilled in the fridge. They can actually last a few months.
Can You Freeze These Butterscotch Haystacks?
Yes, you can store them in a sealed container and freeze for a few months. The chow mein noodles may not be quite as crunchy, but they will still be delish!
Make Ahead Tips
This recipe comes together so quickly, and each step is dependent on the other — so I don’t recommend any separate make-ahead steps. But remember, these do store beautifully, so you can always save them for later.
These are the perfect anytime treat and they go with virtually everything! They’re great for afternoon snacks, Christmas cookie trays, or Easter treats!
If you’re serving them to adults, they pair very nicely with coffee or tea. If they’re being served as an evening soiree, try them with a fall sangria or a pumpkin pie martini for an end-of-autumn treat. Even the big kids love these!
- Add flaked coconut. Sprinkle in some coconut for a flavor like my almond joy bars.
- Add M&Ms. More crunch and chocolate with this favorite candy! If your kids love monster cookies and M&M cookies, they’ll flip for haystacks with M&Ms.
- 1 (11 ounce) package butterscotch morsels
- 3/4 cup creamy peanut butter
- 2 (5 ounce) cans or about 6 1/2-7 cups chow mein noodles
- 1/2 cup peanuts
- 2 cup mini marshmallow
- Line baking trays with parchment paper or aluminum foil.
- In a large microwave-safe bowl, melt butterscotch morsels, on medium-high power (70%) for 60 seconds; stir. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Mix in peanut butter until evenly combined.
- Fold in chow mein noodles, peanuts, and marshmallows until everything is evenly coated.
- Drop heaping tablespoonfuls onto prepared baking trays. Refrigerate to set.