|Butterscotch Haystacks from Christmas 2009|
The result? Delicious! Do I like them as much as I like butterscotch haystacks? Yes, but in a different way. The classic butterscotch haystack is very crunchy due to the noodles. These bars are definitely softer, but there is still a crunch from the noodles and peanuts. I would say these almost borderline on fudge....I'm not exactly sure what technically qualifies a sweet as being "fudge", but these must be close.
I am absolutely in love with the salty sweet combo in these bars and that they're so easy and quick to make! If you love butterscotch haystacks, I would encourage you to give these a try.
Butterscotch Haystack Bars
adapted from Bake or Brake
1 1/2 cups Chinese noodles
1 1/2 cups salted peanuts (no skins)
1 cup butterscotch chips
1 cup peanut butter chips
3 Tablespoons butter
1 14-ounce can sweetened condensed milk
2 cups miniature marshmallows
In an ungreased casserole pan (use 11x7, 9x13, or mine was 10x10) evenly spread the noodles and 3/4 cup of the peanuts.
In a medium saucepan melt the butter, peanut butter chips, and butterscotch chips over low heat. Add the sweetened condensed milk and the mini marshmallows and stir until the marshmallows are completely melted and the mixture is smooth.
Pour the mixture into the pan, over the noodles and peanut, spread evenly and sprinkle the other 3/4 cup peanuts.
Refrigerate to let the bars set up. Then cut and serve either cold or at room temperature. I prefer them at room temp for sure.
|Look! Fall leaves in Houston! I know it's December....but still! Fall leaves!|