Grandma’s Peanut Butter Haystacks

Grandma’s Recipe Box Series.  For more about grandma’s recipes read my post here.

My grandmother made these for Christmas every year.  She would make several batches and freeze them a few weeks in advance.  They were always a big hit.  I hope you enjoy them as much as my family does.

haystack-ingred

Ingredients:

  • 1 Cup creamy peanut butter (I use Jif)
  • 12 oz bag of butterscotch chips (about 2 cups)
  • 10 oz bag of crunchy chow mein noodles (about 5 cups)
  • 4 Cups Mini Marshmallows (roughly half of a 10 oz bag)

Directions:

  1. haystack2Put peanut butter and butterscotch chips in a large mixing bowl.  You can use a glass bowl and do this in the microwave, stirring often, and heating just enough to melt the chips.  I prefer to use a make shift double boiler by using a metal mixing bowl over a large pan of boiling water.  Either way you choose, stir often and heat just enough so that the chips melt completely into the peanut butter with no lumps.
  2. Remove the now melted mixture from heat and stir in chow mein noodles.  Mix well until all of the noodles are well coated.  Its OK of some of the noodles break in the process it won’t harm a thing.
  3. Add just a few of the mini-marshmallows and stir into the mix.  (If they start to melt haystack4let the mixture cool a little bit before continuing)  Add all of the mini-marshmallows and stir just enough to cover them in peanut butter and distribute them fairly evenly among the noodles.
  4. Using a large spoon place scoops of the mixture onto wax paper to cool.  You want roughly a circle about 2-3 inches in diameter.  Once they have cooled you can place them in in a container with wax paper between the layers.  They keep well in the fridge or freezer. They have a pretty low melting point, so keeping them cold until ready to serve helps prevent overly sticky fingers while eating them.

That’s it!  Now enjoy.

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