Sunday, December 13, 2009
This is a holiday favorite from when I was growing up. I tweaked the recipe on the butterscotch chips package a bit and it was yummy! Don't be turned off by what sounds like a weird combination of ingredients. I am telling you...these are great!!!
3 11 oz bags of butterscotch chips
2 cups creamy peanut butter
4 cups mini marshmallows
2 12 oz bags of chow mein noodles
Melt butterscotch chips and peanut butter on low in your crock pot, stirring occasionally. While they are melting, line cookie sheets with waxed paper. Once the butterscotch chips and peanut butter are completely melted, turn off crock pot. Fold in the mini marshmallows, stirring until coated with the mixture. Then fold in the chow mein noodles, again stirring until coated well with the mixture. (If all of the chow mein noodles don't fit initially, you can add them in after you have made some haystacks and there is more room in the crock pot.)
Scoop rounded teaspoonfuls of the mixture onto the waxed paper. You can either let them sit out to firm up or refrigerate them to firm them up. Refrigerating works faster. Then...enjoy!!! You can also make these with milk chocolate chips!