Recipe courtesy of Margaret Heims
Recipe courtesy of Margaret Heims
Show:
Food Network Specials
Haystacks
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 30
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 105
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 47 mg
I have made these cookies for my family for about 30 years now. My son (who is now 36 years old) gets so excited when I make these; he always enjoys them with a tall glass of milk. I find that I have to be careful when melting the butterscotch because it seems to scorch easily, so take care — this is an essential ingredient! Also, these are best enjoyed in the winter because they seem to melt and not taste as great in the warmer weather.
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 30
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 105
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 47 mg
Ingredients
Directions
- Melt the butterscotch chips in a double boiler over simmering water.
- In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.
Cook’s Note
These cookies keep their crunch when stored in airtight containers. They should be enjoyed with milk!
