Chow mein haystacks are easy-to-prepare, no-bake cookies, and to make Very Best Baking’s recipe for butterscotch haystacks, microwave an 11-ounce package of butterscotch chips for 1 minute, and then stir in 3/4 cup of creamy peanut butter, until completely blended. Add 8.5 ounces of chow mein noodles and 3 1/2 cups of miniature marshmallows, and toss the ingredients to coat. Drop rounded tablespoons of the mixture onto a cookie sheet, and refrigerate until ready to serve.
Alternatively, to make La Choy’s chocolate haystacks recipe, microwave 1 cup of chocolate morsels and 1 cup of butterscotch morsels together for 2 to 3 minutes until almost melted, stirring once halfway through. Remove the morsels and stir until smooth. Add 1 can of La Choy chow mein noodles, 2 cups of miniature marshmallows and 1/2 cup of dry roasted peanuts. Stir all ingredients to combine, then drop by spoonfuls onto wax paper, and refrigerate until the haystacks are firm.
Other variations of chow mein haystack cookies include Oh My! Creative’s Nutella haystacks cookies, a mix of chow mein noodles, chocolate chips, Nutella hazelnut spread and chopped hazelnuts, and Lemon Tree Dwelling’s white chocolate ting-a-lings, a mix of chow mein noodles, cocktail peanuts and white chocolate candy.