Ingredients:

  • 10 oz (300 g) Butterscotch Chips
  • ½ cup (125 g) Creamy Peanut Butter
  • 2 Tbsp (30 g) Unsalted Butter (optional)
  • 1 tsp (5 mL) Vanilla Extract
  • 1 cup (100 g) Shredded Sweetened Coconut, packed
  • 5 oz package (140 g) Crunchy Chow Mein Noodles
  • ½ tsp (2.5 g) Fine Sea Salt

Instructions:

  1. Line two standard baking sheets with parchment paper or silicone mats. In a large mixing bowl, gently combine the Chow Mein noodles, shredded coconut, and salt. Set the bowl aside.
  2. In a heavy-bottomed saucepan, combine the butterscotch chips, peanut butter, and unsalted butter (if using). Melt the mixture gently over low heat, stirring frequently, until completely smooth and glossy. Remove the saucepan from the heat and stir in the vanilla extract.
  3. Pour the warm binding mixture immediately over the dry ingredients (noodles and coconut). Using a sturdy rubber spatula, quickly but gently fold the mixture until all crunchy elements are evenly coated. Work fast here; the mixture cools and stiffens quickly.
  4. Using a cookie scoop, drop rounded mounds (haystacks) onto the prepared baking sheets. Chill the cookies for a minimum of 45 minutes, or until they are completely firm and hold their shape. Once set, transfer the Haystacks to an airtight container.