Chinese Noodle Cookies Haystacks

The Best NoBake Haystack Cookies Recipe — The Mom …

WebDec 15, 2023 · How to Make Haystack Cookies. Melt: Melt the butterscotch and chocolate chips in the microwave, a double boiler, or make an easy …

Rating: 4.8/5(20)
1. Line two baking sheets with parchment or wax paper.
2. Melt the butterscotch and chocolate chips in the microwave or in a double boiler (If you don’t have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom – bring the water to a boil, and stir the chips frequently until they melt) . If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
3. Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
4. Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.

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Haystack Cookies The Anthony Kitchen

WebNov 29, 2019 · Add the chocolate chips and peanut butter to a microwave-safe bowl or measuring pitcher and microwave at 50% power for 1 …

1. Have ready a large sheet of wax paper set across your workspace.
2. Add the butterscotch chips and peanut butter to a microwave-safe bowl or measuring pitcher and microwave at 50% power for 1 minute. Stir and continue to microwave at 30-second intervals, stirring after each interval until the chips are melted. Add the salt and stir until smooth.
3. Add the chow mein noodles and miniature marshmallows and fold them into the peanut butter-butterscotch mixture until completely coated.
4. Spoon out generous heaping spoonfuls of the mixture (about 2 tablespoons worth), and set on the wax paper. Sprinkle each cookie with a pinch of nonpareils and allow to sit at room temperature for at least 4 hours, or refrigerate until firm (see note below).

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