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No Bake Haystack Cookies with chow mein noodles, peanut butter, butterscotch morsels and marshmallow pumpkins are a perfect sweet treat for fall. Everyone loves these easy butterscotch haystacks!
Table of Contents
Have you ever made chow mein noodle cookies before? I guess If you think about it, it’s kind of an odd combo — butterscotch, peanut butter and the crispy chow mein noodles. But the recipe does work, and they’re definitely tasty treats.
I have been making the haystacks since my older kids were small. Actually, since these are no bake, I usually make them in the summer. But since it’s fall, I thought it would be fun to make fall haystacks with marshmallow pumpkins.
This cute no bake cookie recipe is an easy dessert perfect for any fall gathering, Halloween party or harvest festival. Serve them with Nutter Butter Ghost Cookies, Halloween Oreos or Oreo Turkey Cookies for a simple dessert table!
One of the best things about these no bake cookies with chow mein noodles is that you can make them in just a few minutes. Just melt some peanut butter and butterscotch chips together, mix in the noodles, and drop tablespoon-sized balls onto a baking sheet lined with wax paper.
Ingredients
You only need 4 simple ingredients for these chow mein cookies. You can find them in grocery stores or online.
- Crunchy chow mein noodles — usually in the Asian section
- Peanut butter — creamy peanut butter works best
- Butterscotch morsels — any brand
- Marshmallow pumpkins — leave out if desired
How to Make No Bake Haystack Cookies
First, add the butterscotch morsels and peanut butter to a medium mixing bowl. Then place the bowl in the microwave to melt the morsels and peanut butter.
You can also melt them on your stove with the double boiler method.
Cook Time
Melt the peanut butter and morsels in thirty second intervals, stirring the mixture after each interval.
It only took one minute and thirty seconds — that’s 3 thirty second increments– for the morsels and peanut butter to be completely melted, but time will vary based on your microwave.
Once the peanut butter and butterscotch morsels are completely melted, toss in your Chinese noodles. Mix together until the noodles are evenly coated.
Next, place a tablespoon scoop of the the mixture onto a baking tray lined with wax paper or parchment paper.
You can also use a cookie scoop for this step or 2 spoons.
You can make them round, almost like cookies, but if you arrange the mix so that the tops are narrower, you get a bunch of little haystacks.
Pro tip — Spray a little non stick spray on your hands to prevent the mixture from sticking while you work!
I thought it would be fun to add some candy pumpkin to the mix, so I pressed a pumpkin onto each stack.
Then, I put the tray into the fridge to cool off.
The first time I made these, I wasn’t sure if the pumpkins would stick, but they did. And after a few minutes, the little mini haystack treats were firm enough to eat!
How to Store
Store these haystack candies in an airtight container in the refrigerator, where they will last for up to one week.
Yes. I do not recommend keeping these no bake haystack cookies at room temperature because the butterscotch will melt if your house is warm.
I do recommend allowing the candies to warm up slightly before eating because they may be too hard straight out of the refrigerator.
Yes, you can! Keep them in freezer bags for up to 6 months for best taste, and allow to come to room temperature before eating.
By themselves, the treats aren’t that sweet, even though they contain the butterscotch chips. I think the peanut butter evens things out.
So, the candy pumpkins add a touch of sweetness to the haystack cookies, and it’s a nice mix of salty and sweet — one of my favorite combos!
Variations
There are a few ways to customize this haystack cookie recipe.
Make chocolate haystacks by substituting any type of chocolate chips in place of butterscotch chips. Whether it’s dark chocolate chips, milk chocolate chips, semi-sweet chocolate chips or even white chocolate chips, it’ll work!
Use almond butter instead of peanut butter. You can use crunchy peanut butter for a crunchier cookie.
In the spring, make nests with candy eggs. You can make Christmas trees using green food coloring during the holiday season.
No Bake Haystack Cookies
Ingredients
- 1½ cups butterscotch candy morsels an 11-oz bag
- ¾ cup creamy peanut butter
- 3 cups crunchy chow mein noodles
- Small candy pumpkins for garnish if desired
Instructions
- In a large bowl, melt the morsels and the peanut butter in the microwave
- Mix in the chow mein noodles
- Use tablespoon to drop onto wax-paper lined baking sheet, and shape into haystacks
- Press 1 pumpkin against each haystack, if desired
- Refrigerate until cool and firm
- Store in refrigerator
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These butterscotch haystacks candy treats would be perfect for fall parties or just because. They’re quick and easy to make and definitely kid approved!
I hope you love this haystack candy recipe as much as we do! These haystacks are definitely one of my all time favorite no-bake cookies as much as I do!
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Recipe first published in 2016 and updated in 2022.
These are ao cute for fall. Can they be made without the peanut butter?
I think butterscotch alone might work, but I’m not quite sure. You can try it and see what happens. 🙂
These are too cute! I love the little pumpkin accent!
They are fantastic candy… they’ve been my favorite since I was young. In my family, the haystacks are Christmas candy. I include them in my candy gifts for the neighbors and coworkers.
That’s I great idea — I may have to do that this year! 🙂
Your Butterscotch Haystacks are a perfect treat for fall. Thanks so much for sharing with us at Full Plate Thursday this week. Hope you have a fantastic week and come back real soon!
Miz Helen
We love Haystacks. My daughter makes them every year. I’ll have to show her yours. I like the pumpkins!
Thanks, Shirley. When I saw the pumpkins, I had to add them!