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The Kitchn: Easy, no-bake haystacks are the ultimate holiday crowd-pleaser

Amelia Rampe, TheKitchn.com on

3/4 cup dry-roasted, salted peanuts

1 (11-ounce) bag butterscotch chips (about 2 cups)

1/2 cup Skippy or Jif creamy peanut butter (do not use natural)

1/4 teaspoon kosher salt

1 (12-ounce) bag fried chow mein noodles, such as La Choy

1. Line two rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts.

 

2. Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted, microwave in 20-second intervals, vigorously mixing between each, until the mixture is mostly melted with some lumps, 1 to 2 minutes more. (Alternatively, melt the ingredients together in a double boiler over low heat, then transfer to a large bowl.)

3. Add the peanuts and 12 ounces fried chow mein noodles. Stir until the mixture is well-combined.

4. Scoop two heaping tablespoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let sit until the haystacks harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.

(Amelia Rampe is a studio food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2021 Apartment Therapy. Distributed by Tribune Content Agency, LLC.


 

 

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