Trust me, once you start eating these, it’s almost impossible to stop
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!