If you grew up in the Midwest or attended a potluck in the 90s, you probably know exactly what these are. If not, prepare to be slightly confused and then delightfully surprised.
Butterscotch Haystacks are one of those “kitchen sink” recipes that sound odd on paper—fried chow mein noodles in a dessert?—but are absolute genius in practice. The noodles provide a shattering, salty crunch that pairs perfectly with the smooth, sugary richness of butterscotch and peanut butter.
They look like little messy haystacks (hence the name), require zero baking skills, and are dangerously addictive. This is the ultimate low-stress, high-reward treat for when you need to bring a dessert to a party but have absolutely no energy to turn on the oven.
Why You’ll Love These Haystacks
- Zero Oven Time
- Texture Heaven
- Salty-Sweet Balance
- Ready in a Flash
Peanut Butter Haystack Recipe
Yields: Approx. 20 Haystacks
Prep Time: 15 Minutes
Set Time: 20-40 Minutes
| Ingredients | Amount |
| Butterscotch Chips | 2 cups (approx. one 11oz bag) |
| Creamy Peanut Butter | 1/2 cup |
| Dry-Roasted Peanuts | 3/4 cup (salted) |
| Fried Chow Mein Noodles | 1 bag (approx. 5oz or 12oz depending on brand size – aim for 3-4 cups) |
| Kosher Salt | A hefty pinch (approx. 1/4 tsp) |
Note: Make sure you get the “Fried Chow Mein Noodles” found in the Asian aisle (often in a canister or bag), not raw pasta noodles! They are ready-to-eat crunchy snacks. For PB I used Jif creamy one.
Step-by-Step Instructions
1. Prepare Your Station
Since this recipe moves fast once the melting starts, get everything ready first. Line two large baking sheets with wax paper or parchment paper. Take your roasted peanuts and give them a rough chop—you want a mix of whole peanuts and smaller bits for better distribution.
2. The Gentle Melt
In a large, microwave-safe glass bowl, combine the butterscotch chips, creamy peanut butter, and that pinch of kosher salt.
Microwave on high for 2 minutes. Pause halfway through (at the 1-minute mark) to give it a vigorous stir with a sturdy rubber spatula.
Crucial Tip: Butterscotch chips are temperamental and can scorch easily. If they aren’t fully melted after 2 minutes, continue in short 20-second bursts, stirring aggressively in between. The residual heat often melts the lumps better than the microwave will.
3. The Crunch Factor
Once your mixture is silky smooth and combined, immediately dump in the chopped peanuts and the fried chow mein noodles.
Use your spatula to fold everything together. Be gentle enough not to crush the noodles into dust, but firm enough to ensure every single noodle is coated in that golden butterscotch glue.
4. Scoop and Shape
Using two spoons or a medium cookie scoop, drop heaping tablespoons of the mixture onto your prepared baking sheets.
There is no “perfect shape” here—they are supposed to look rustic and spiky. If they are falling apart, just gently nudge the noodles back into the cluster with your fingers.
5. The Set
Now, the hardest part: waiting. Let the haystacks sit at room temperature for about 40 minutes until they are completely firm to the touch.
In a rush? Pop the baking sheets in the refrigerator, and they will set in about 20 minutes.
Tips, Variations & Customizations
- The Chocolate Drizzle: If you find butterscotch a bit one-note, melt 1/4 cup of semi-sweet chocolate chips and drizzle it over the finished stacks for a “scotcharoo” vibe.
- Marshmallow Mix-in: For a chewier texture, fold in 1/2 cup of mini marshmallows at the very end (wait a minute so they don’t melt completely).
- Spice it Up: Believe it or not, a tiny pinch of cayenne pepper in the melted mixture adds a fantastic warmth that highlights the nutty flavors.
- Nut Allergy? You can swap the peanut butter for sunflower seed butter and use roasted sunflower seeds instead of peanuts.
Storage Instructions
Because these are sugar and fat-based, they preserve well, but humidity is their enemy.
- Room Temperature: Store the set haystacks in an airtight container in a cool, dry place. They will stay fresh and crunchy for up to 1 week. If your kitchen is hot, they might get a little soft, so keep them cool.
- Refrigerator: If you prefer a firmer, snappier bite, keep them in the fridge. They will last up to 2 weeks this way.
- Freezing: These freeze surprisingly well! Place them in a freezer bag with layers of parchment paper between them to prevent sticking. They can be frozen for up to 2 months. Thaw on the counter for 10 minutes before eating.
Frequently Asked Questions
Can I use regular pasta noodles instead of chow mein noodles?
No, absolutely not. Regular pasta is raw and hard, which would break your teeth. Fried chow mein noodles are pre-cooked and airy, similar to a pretzel or a cracker. You can usually find them near the soy sauce in the grocery store.
Why did my butterscotch mixture become hard and clumpy?
This is called “seizing.” It happens if a tiny drop of water gets into the bowl or if you overheat the chips. Ensure your bowl and spatula are completely dry before you start, and never heat the chips for too long without stirring.
My haystacks aren’t sticking together. What happened?
You likely added too many dry ingredients (noodles/peanuts) for the amount of coating. If the mixture is too dry, melt another 1/4 cup of butterscotch chips with a teaspoon of peanut butter and stir it into the bowl to add more binding power.
Are these gluten-free?
Not usually. Most fried chow mein noodles are made with wheat flour. However, you can find gluten-free chow mein noodle brands, or swap the noodles for gluten-free pretzel sticks (broken into small pieces) to make this safe for celiacs.
Nutritional Breakdown
Estimates per haystack (based on 20 servings)
| Nutrient | Amount |
| Calories | Approx. 140 |
| Total Fat | Approx. 8g |
| Total Carbohydrates | Approx. 16g |
| Sugar | Approx. 11g |
| Protein | Approx. 3g |
Wrap Up
There is a reason these have been a staple at holiday parties for decades. They hit every pleasure point: salty, sweet, crunchy, and creamy. They are admittedly very sweet, so cutting the peanuts by hand and adding that extra pinch of salt is crucial to balancing them out.
Warning: It is physically impossible to eat just one. I usually plan to give half the batch away immediately to save myself from… well, myself.
