|Nutritional Guidelines (per serving)|
No bake cookies are genius, and very much appreciated in the warmer months. Haystacks are one of the quintessential no-bake cookies in the cookie lexicon, and for very good reason—they are delicious, easy and they offer up such great crunch. You could try these with all chocolate or all butterscotch for another flavor twist, and you could also use crushed pretzels instead of the cocktail peanuts.
These cookies are great for all summer long when you don’t want to turn on the oven to bake. Store these in an airtight container in the fridge for up to 3 days.
- 1 cup butterscotch chips
- 1 cup chocolate chips (semi-sweet)
- 1 package (6 ounces/3 1/2 cups) chow mein noodles
- 1 cup peanuts unsalted or lightly salted, lightly crushed)
- 2 tablespoons peanut butter (crunchy or smooth)
Line two baking sheets with parchment paper.
Melt the butterscotch and chocolate chips in a double boiler (see cooking tip) or using the microwave, stopping the microwave and giving the chips a stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
Drop the mixture by tablespoons onto the prepared baking sheet. Allow setting—in warmer months this is best done in the fridge; let them sit at room temperature for several minutes before serving.
To crush peanuts, place them in a sturdy zipper-top bag, press the air out of it, seal it, and whack it with a rolling pin, or a mallet, or anything that is heavy and can stand to be thwacked against a bag of peanuts. Don’t crush them into a powder, you want some texture. You could also pulse them in a food processor, but the first way is more fun.
Cooking tip: If you don’t have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom—bring the water to a boil, and stir the chips frequently until they melt.