Peanut Butter Haystacks (No-Bake)


  • 1 can (5 ounces) La Choy Chow Mein Noodles
  • 1 cup creamy peanut butter
  • 11 ounce bag of butterscotch chips
  • 1/2 cup salted peanuts (optional)


Line baking sheet(s) with wax paper or parchment paper.

In a large pot (heavy bottom or double boiler pots are best), over medium heat, add butterscotch chips and peanut butter. Stir continuously, until ALL chips are completely melted. Be sure not to allow the mixture to scorch, reduce heat if that happens.

When melted and smooth, remove from heat and add chow mein noodles and peanuts (optional), gently folding/ stirring until well coated.

Drop spoonfuls of mixture on to baking sheet covered with wax or parchment paper. Allow to cool. For quick cooling/setting, you can place them in the refrigerator.

The mixture will be hot, do not touch with your hands!


When dropping onto baking sheet, you can use a fork or spoon. The process is messy but the end result is delicious.

You can replace butterscotch chips with white chocolate chips, milk chocolate chips or semi-sweet chips.

If you like marshmallows, this Butterscotch Haystacks recipe from Very Best Baking by Nestle has great reviews.

They keep well in the refrigerator (a few weeks), and freeze well, too. Remove from fridge/freezer and serve at room temp.