HAYSTACK COOKIES no-bake CRUNCHY cookies with chow mein noodles coated in butterscotch peanut butter

In a large bowl toss fried chow mein noodles and salted peanuts together. Set it aside.

Add butterscotch chips and creamy peanut butter in another bowl. Melt in the microwave or double boiler until just melted. Do not overheat.

Whisk the mix until smooth and creamy.

Pour the mix over the chow mein noodles and peanuts mix.

Using a silicon spatula stir with gentle hands to get a uniform coat of chow mein noodles. Make sure not to break the noodles too much.

Using a 2-tablespoon scoop, scoop cookies onto parchment paper or wax paper lined on a baking tray. Note: if using an ice cream scoop be careful not to break chow mein noodles too much. I prefer to use wide spoons to scoop the cookies to avoid breaking noodles. But I found using 2 spoons one large and one small spoon is the best way to scoop out cookies without breaking them so they retain a ‘haystack’ shape.

Immediately add sprinkles on top.

Allow it to set until completely hardened. Let it sit at room temperature for about 3-6 hours or pop it in the fridge for about 1 hour or until set.

Serve and enjoy!

Equipment Needed

Spice Level:

Dietary

Allergens