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, and 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, and then press the kiss into the warm cookies.
Let’s make them!
What I Love About This Butterscotch Haystacks Recipe
- SO easy
- Only FIVE simple ingredients!
- Whip it up in less than half an hour
- No oven cooking!
Butterscotch Haystacks Recipe Notes
- 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 To Make Butterscotch Haystacks
- Melt the butterscotch morsels in the microwave. Mix in the peanut butter.
- Fold in chow mein noodles.
- Add in peanuts.
- Add the marshmallows.
- Drop heaping tablespoons on the prepared baking trays. Refrigerate to set.
***See the full instructions below.
How to Store and Make Ahead
- 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.
- Food Safety: If you’d like more info on food safety check out this link.
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 Christmas 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.
More No-Bake Dessert Recipes
- 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 cups mini marshmallow
- Line baking trays with parchment paper or aluminum foil.
- In a large microwave-safe bowl, melt butterscotch morsels (1 package), 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 (3/4 cup) until evenly combined.
- Fold in chow mein noodles (2 cans), peanuts (1/2 cup), and marshmallows (2 cups) until everything is evenly coated.
- Drop heaping tablespoonfuls onto prepared baking trays. Refrigerate to set.
Fans Also Made:
- 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!