No-Bake White Chocolate Butterscotch Haystack Cookies
No-bake haystack cookies start with white chocolate chips and butterscotch chips melted together in the microwave, then get a scoop of smooth peanut butter stirred in for depth. Crunchy chow mein noodles get folded in until every piece is coated, then the whole batch gets scooped into stacks on a parchment-lined sheet. No oven, no baking dish, just a bowl and a spoon. Let them set for 1 to 2 hours, or pop them in the fridge if you're short on time.
Servings 40
Calories 141kcal
Ingredients
- 11 ounces white chocolate chips
- 11 ounces butterscotch chips
- 1 cup smooth peanut butter
- 12 ounces chow mein noodles
Instructions
- Add white chocolate chips and butterscotch chips to a large microwave bowl. Microwave on 50% power for 2 ½ minutes stirring every 30 seconds until it is smooth.
- Add peanut butter and microwave for 30 more seconds on 50% power. Stir until it is combined then add the chow mein noodles folding them in until they are completely coated.
- Use a large spoon to scoop a stack of the noodles onto a cookie sheet lined with parchment paper. Let sit for 1-2 hours until set or refrigerate if you’re in a hurry.
Notes
- Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
- They're set and ready when they're firm to the touch and no longer shiny or wet looking in the center.
- Parchment paper works better than wax paper here, wax paper can stick to the candy as it cools and pulls off in pieces.
- Chow mein noodles are traditional, but pretzel sticks or rice krispies work as a swap if that's what you have, just know it changes the classic haystack texture and crunch.
