Ingredients:

  • 1 cup (175 g) Semisweet Chocolate Chips
  • 1 cup (175 g) Butterscotch Chips
  • 1/2 cup (130 g) Creamy Peanut Butter
  • 1 tsp (5 ml) Vanilla Extract
  • 1/4 tsp (1.25 g) Kosher Salt
  • 5 oz (140 g) Fried Chow Mein Noodles

Instructions:

  1. Line two standard baking trays with parchment paper or silicone mats. Set aside. Place the chow mein noodles into a large mixing bowl.
  2. In a heavy-bottomed saucepan (or microwave-safe bowl), combine the semisweet chocolate chips, butterscotch chips, and peanut butter.
  3. Melt Gently: Heat the mixture over very low heat, stirring constantly until about 75% of the chips are melted. Remove from the heat and continue stirring until the residual heat finishes the melting process and the mixture is smooth and glossy. (Alternatively, microwave in 30-second bursts, stirring between each).
  4. Once fully melted and smooth, stir in the vanilla extract and kosher salt until fully incorporated. The binding base should be thick and shiny.
  5. Incorporate the Noodles: Pour the warm chocolate mixture over the chow mein noodles in the large bowl.
  6. Fold Gently: Using a rubber spatula, carefully fold the mixture until all the noodles are thoroughly coated. Avoid stirring vigorously to prevent the noodles from breaking.
  7. Scoop and Drop: Using two spoons, drop rounded spoonfuls of the mixture onto the prepared baking trays. Form small, nest-like mounds approximately 1.5 inches (4 cm) across.
  8. Chill: Place the trays into the refrigerator for a minimum of 30 minutes, or until the haystacks are completely firm to the touch.
  9. Serve: Once set, peel them off the parchment paper and store the No-Bake Haystacks in an airtight container.