Ingredients:

  • 11 oz butterscotch chips
  • 1/2 cup natural creamy peanut butter
  • 1/2 tsp vanilla extract
  • 6 oz chow mein noodles
  • 1/2 cup salted peanuts
  • 1/2 tsp flaky sea salt

Instructions:

  1. Line the pans. Place parchment paper or silicone mats on two large baking sheets. Note: This prevents the sticky butterscotch from bonding to the metal.
  2. Combine fats. In a large microwave safe glass bowl, add the 11 oz butterscotch chips and 1/2 cup natural creamy peanut butter.
  3. Melt gently. Microwave at 50% power for 30 seconds, then stir. Repeat until the mixture is completely smooth and mahogany toned.
  4. Final seasoning. Stir in the 1/2 tsp vanilla extract. Note: The vanilla can cause slight thickening, so stir quickly.
  5. Fold in solids. Gently add the 6 oz chow mein noodles and 1/2 cup salted peanuts. Fold until every noodle is evenly insulated with the coating.
  6. Portion out. Use a cookie scoop to drop mounds of the mixture onto the sheets. Work quickly before the coating begins to firm.
  7. Salt the tops. Immediately sprinkle the 1/2 tsp flaky sea salt over the wet haystacks. Note: The salt won't stick if the butterscotch has already set.
  8. Let them set. Allow the haystacks to sit at room temperature for 30 minutes until the butterscotch is fully hardened and matte in appearance. > Chef's Tip: If your kitchen is particularly warm (above 75°F), the butterscotch might take longer to set. You can slide the trays into the fridge for 10 minutes to speed up the process, but don't leave them there too long or the noodles might lose their snap from the moisture.