Ingredients
- 7 ounces semi-sweet chocolate chips
- 7 ounces butterscotch chips
- 1/2 cup plus 2 tablespoons creamy peanut butter
- 1 cup plus 1 tablespoon chopped pecans
- 10 ounces chow mein noodles (I used two 5-ounce cans of La Choy Chow Mein Noodles
Instructions
- Melt chocolate and butterscotch chips and peanut butter over very low heat in your largest saucepan or a dutch oven.
- Stir until mixture is smooth, then stir in the pecans.
- Add the chow mein noodles a litle at a time, stirring so that noodles are coated well with the chocolate mixture. (Hint: An egg turner with a straight edge works well for this. You’re folding more than stirring.)
- Drop by tablespoonfuls onto waxed paper.
- Refrigerate until haystacks are solid. Store between waxed paper layers in a covered container.
- Makes about 4 dozen little haystacks.
