Makes 100 haystacks


  • 1 (11-ounce) package butterscotch chips
  • 1 (10-ounce) package peanut butter chips
  • 1 (11-ounce) package white chocolate chips
  • 1/2 cup creamy peanut butter
  • 12 ounces salted cocktail peanuts or sea salt–caramel peanuts
  • 12 ounces dry, canned chow mein noodles


    Line 3 baking sheets with parchment paper.

    Combine the butterscotch chips, peanut butter chips, white chocolate chips and peanut butter in a large saucepan. Place over low heat and cook, stirring, until the mixture is melted and smooth, about 10 minutes.

    Remove from the heat and fold in the peanuts and chow mein noodles.

    Using a small spring-loaded scoop, drop clumps of the mixture onto the baking sheet.

    Set aside at room temperature for 20 to 30 minutes, until firm before serving.

    From No-Bake Desserts. Copyright © 2017 by Addie Gundry and reprinted by permission of St. Martin's Griffin.

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