These no-bake haystack cookies are sweet, crunchy, and ready in minutes – a quick treat that’s perfect for holidays or anytime snacking

Prep:

30

minutes

Cook:

minutes

TOtal:

30

minutes

• 11 ounces of butterscotch baking chips (312g)
• 5 ounce can of chow mein noodles (141g)
• 1/2 cup of chopped cashews (2.5 ounce, 70g)

1. Prepare your workspace: Line your countertop or baking sheet with parchment paper to prevent sticking.
2. Melt the butterscotch chips: In a large microwave-safe bowl, melt the butterscotch baking chips in 30-second intervals, stirring between each, until smooth. Be careful not to overheat or burn the chocolate. You can also melt the butterscotch using a double boiler if you prefer.
3. Coat the noodles and nuts: Add the chow mein noodles and chopped cashews to the melted butterscotch. Gently stir or fold the mixture to evenly coat the noodles, being careful not to break them too much.
4. Form the haystacks: Drop a spoonful of the mixture onto the parchment paper. Use the spoon to shape them, if needed, into small mounds resembling haystacks.
5. Let them set: Allow the haystacks to harden at room temperature, or place them in the refrigerator for faster setting.
6. Store and serve: Once set, transfer the haystacks to an airtight container. They can be stored at room temperature, but we prefer keeping them in the fridge for a firmer, chilled texture.

Makes approximately 30 pieces, depending on size.