Haystacks

2 cups semisweet chocolate chips
2 cups butterscotch chips
1 12-ounce can of cocktail peanuts
5 ounces chow mein noodles

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.

Note: also known as Yankee Doodlers

Reviews of Haystacks:

1-5 of 54 reviews   Next >>

  Kiyana in Olympia Wa.  Jun 10, 2010
Would make this again.
My grandma has been making these for my family for years, they are so good. but of course i cant make them as well as she can. five stars

   May 9, 2010
Would make this again.
it is gr8 four stars

  First Time  Dec 24, 2009
Would make this again.
I don't think it gets any easier, even for me and they are great five stars

  A cookie baker in California  Dec 18, 2009
Would make this again.
I make this recipe every year and its a fabulous recipe.

The only thing I do differently is I used the skinny pretzel sticks. First you break the pretzels in half (about a half a bags worth, it doesn't have to be exact) and then a full can of peanuts and on bag of white chocolate chips. You can break more than one at a time so it goes faster. I also use just white cholate chips. five stars

  A cookie baker in Texas  Dec 15, 2009
Would make this again.
I make these every year but with crushed cornflakes instead of chow mein noodles. Yummy! four stars

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