Slow Cooker Butterscotch Haystacks

3 from 1 vote

Delicious butterscotch chips, peanut butter, chow mein noodles, and a crushed nut finish makes some of the BEST Slow Cooker Butterscotch Haystacks!

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

22 oz. butterscotch chips (two 11-oz. bags)
1 cup creamy peanut butter
1/2 cup nut topping (this is a ice cream topping that is finely chopped pecans, peanuts and other nuts) or you can use chopped peanuts.
11 oz. crunchy chow mein noodles (I use La Choy brand) this is about 5 cups

Add the butterscotch chips, peanut butter and nut topping. (WAIT TO ADD THE CHOW MEIN NOODLES)
Stir. Set the slow cooker to low.
Let this mixture melt together. Stir every 20 minutes. This will take about 40-60 minutes. Do not let scorch. Add the bag of noodles after the chips have melted, stir gently.
Using two spoons, or and ice cream scoop, make dollops of the mixture onto a baking sheet in a single layer lined with parchment paper or wax paper. The haystacks will harden without being refrigerated. If you are in a hurry you can put in the fridge though. This recipe makes about 28 haystacks.
Serve and enjoy!

To store: Place them in an airtight container like a Tupperware or Ziploc bag and either keep them on the kitchen counter or place them in the fridge. They also freeze well.
Varitations: Chocolate chips and white chocolate chips are delicious and can give it a good taste like the butterscotch morsels. They may not look like haystacks but they will definitely still taste as good.
Microwave directions: Simply dump the ingredients - minus the noodles - into a microwave safe bowl (large bowl) and microwave at half power for 30 second increments until melted thoroughly. Then proceed with the remainder of the instructions. Another idea is to use a double

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