Barnie's Butterscotch Haystacks are a super simple no-bake treat just in time for the Fall season, deliciously inspired by Barnie's Butterscotch Latte Coffee just released. This recipe takes only 4 ingredients and a few minutes to make. Who's in?
INGREDIENTS:
1 cup Butterscotch Chips
1/2 cup Creamy Peanut Butter
1/2 cup Honey Roasted Peanuts
2 cups unflavored Chow Mein Noodles
INSTRUCTIONS:
1. Line 2 baking sheets with parchment paper. Set aside.
2. On top of a double broiler, melt the butterscotch chips with the creamy peanut butter. Remove from heat and mix together until well blended. Slowly heat the morsels not to burn them.
3. Gently stir in the salted peanuts, and chow mein noodles until well combined. 
4. Make rounded tablespoons of the mixture onto the baking sheet as best as possible. I used two plastic forks to build the haystacks onto the parchment paper. Allow the cookies to set for 2-3 hours or overnight. For best results, refrigerate.
NOTES:
• If you don't like butterscotch, you can create a similar recipe with semisweet chocolate chips or white chocolate chips.
• Don't use crunchy peanut butter because you already have nuts as one of the ingredients and you need the creaminess of the peanut butter in order for this to taste correct
• Swap the nuts out if you prefer something saltier and wanted roasted salted peanuts instead
• You'll need the plain chow mein noodles. Some Asian markets sell with spices or seasoning and you want plain for this recipe.
• Store your haystacks in an airtight container for up to three days. You can also freeze haystacks in a freezer bag for 1-2 months.
