peanut butter haystacks with sprinkles

"I love the combination of peanut butter and butterscotch chips," Olayinka says. "It’s a classic flavor combo that just works so well together. Plus, the chow mein noodles add a nice crunch to the mix." Unlike many types of cookies, haystacks are no-bake cookies; instead, you’ll only need to refrigerate them for a brief period, which adds to the overall ease of the recipe. If you, like Olayinka, enjoy a cookie that has "a strong peanut butter and butterscotch flavor," and if you especially like a cookie that’s on the crunchier side, then these haystacks are just the treat.

Gather the ingredients for peanut butter haystacks

ingredients for peanut butter haystacks

You only need 4 ingredients to whip up these haystack cookies — chow mein noodles, butterscotch chips, peanut butter, and whole peanuts. "You could use different types of nuts, or even omit them altogether," Olayinka notes. "You could also experiment with different types of chow mein noodles, or even use cereal in place of the noodles." She also says you could opt for chocolate chips instead of butterscotch chips, or even use peanut butter chips to hone in on that flavor profile.

Melt the peanut butter and butterscotch chips

peanut butter and butterscotch chips

First things first, break down those large pieces of chow mein noodles into smaller, bite-sized chunks — a step that Olayinka says is crucial. "Otherwise, they will be difficult to eat once the haystacks are hardened," she explains.

Next up, place the peanut butter and butterscotch chips into a glass bowl. Then, bring some water to a boil in a saucepan, and place the glass bowl over the water, making a double-boiler. Within 3 minutes, the peanut butter and butterscotch chips should be melted. Olayinka notes that the usage of a glass bowl is important here, as it helps prevent it from burning.

Form and refrigerate the haystacks

peanut butter haystacks lined up

With the peanut butter and butterscotch chips melted, remove the bowl from the double-boiler, and add in the broken-down chow mein noodles and the peanuts. Gently stir everything together, then portion out scoopfuls of the mixture onto a parchment paper-lined baking sheet. If you want, you could even adorn your cookies with sprinkles for added flair, but this is purely optional. If you do choose to do so, add the sprinkles while the haystacks are still sticky. Then, place the baking sheet into the refrigerator for 10 minutes, allowing the haystacks to get "nice and firm," as Olayinka describes.

Enjoy these crunchy peanut butter haystacks

peanut butter haystacks on platter

Once they haystacks have firmed up in the fridge, you can take them out, and serve them right away. "Haystacks are a great option for a quick snack or dessert," Olayinka suggests. "They can be enjoyed at any time of day."

And, they also store well, so you can enjoy these haystacks for weeks to come. Per Olayinka, "Haystacks can be stored in an airtight container in the fridge for up to 2 weeks."

Peanut Butter Haystacks Recipe

Ingredients

  • 2 cups chow mein noodles
  • 1 cup peanut butter
  • ¼ cup butterscotch chips
  • 1 cup chopped peanuts

Optional Ingredients

  • sprinkles, for decorating

Directions

  1. Break the chow mein noodles into small pieces.
  2. Next, bring water to a boil in a saucepan. Place the peanut butter and butterscotch chips in a glass bowl, then place that bowl over the boiling water in the saucepan. Allow the ingredients to melt, which should take about 3 minutes.
  3. Once melted, remove the bowl from the heat, and mix in the broken-down chow mein noodles and the peanuts. Scoop spoonfuls of the batter onto a parchment paper-lined baking sheet. Optionally add sprinkles.
  4. Place the baking sheet in the fridge for 10 minutes, allowing the haystacks to harden. Remove the haystacks from the fridge, and serve.

Nutrition

Calories per Serving 667
Total Fat 52.0 g
Saturated Fat 9.2 g
Trans Fat 0.1 g
Cholesterol 16.0 mg
Total Carbohydrates 34.1 g
Dietary Fiber 7.0 g
Total Sugars 9.1 g
Sodium 22.8 mg
Protein 26.4 g