Calling all peanut butter and butterscotch lovers! This recipe for Slow Cooker Butterscotch Haystacks is a breeze to make and requires minimal effort. The slow cooker does most of the work, melting the butterscotch chips and peanut butter into a gooey dream, while chow mein noodles add a delightful crunch.
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Ingredients:
Ingredient Quantity
Butterscotch chips 2 bags (around 12 ounces each)
Creamy peanut butter 1 cup
Chow mein noodles 5 cups
Chopped peanuts or nut topping 1/2 cup
Instructions:
In your slow cooker set to low, combine the butterscotch chips, creamy peanut butter, and chopped peanuts (or nut topping).
Let the mixture melt together, stirring occasionally (every 15-25 minutes) until it’s smooth and there are no lumps. Keep an eye on it to avoid burning.
Once melted and smooth, gently fold in the chow mein noodles, making sure they’re well coated with the delicious butterscotch mixture.
Using a spoon or cookie scoop, drop dollops of the mixture onto a baking sheet lined with parchment paper. Shape them into haystacks with the back of the spoon or your hands.
Let the haystacks cool and set completely at room temperature. Alternatively, you can place them in the refrigerator for a faster set.
Store your haystacks in an airtight container at room temperature or in the refrigerator, depending on your preference. Enjoy!
