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Chocolate Haystacks

These are a great little Halloween or any-other-time treat -- easy to make and delicious!
  • 7 ounces semi-sweet chocolate chips
  • 7 ounces butterscotch chips
  • 1/2 plus 2 tablespoons cup creamy peanut butter
  • 1 cup plus 1 tablespoon chopped pecans
  • 10 ounces chow mein noodles (I used two 5-ounce cans of La Choy Chow Mein Noodles
Melt chocolate and butterscotch chips and peanut butter over very low heat in your largest saucepan or a dutch oven. Stir until mixture is smooth, then stir in the pecans. Add the chow mein noodles a litle at a time, stirring so that noodles are coated well with the chocolate mixture. (Hint: An egg turner with a straight edge works well for this. You're folding more than stirring.) Drop by tablespoonfuls onto waxed paper. Refrigerate until haystacks are solid. Store between waxed paper layers in a covered container.

Makes about 4 dozen little haystacks. Prep time: 10 Min; Cook time: 10 Minutes; Ready in: 1 hour.

Recipe editor

Kitchen tools you'll need: Saucepan or Dutch Ovens
Note: The original recipe called for 6-ounce packages of each of the chips, 1/2 cup of peanut butter and one cup of chopped pecans. However, I found that those quantities fell short of covering 10 ounces of chow mein noodles. So now I buy the 12-ounce packages of chocolate and butterscotch chips and weigh out 7 ounces with my three dollar kitchen scales. I can always find a use for the leftover chips.

If using a microwave, melt the chips and peanut butter in a large plastic bowl. Then stir the remaining ingredients directly into the bowl, and you'll have only the one bowl to clean up. Also, read Dorothy Sibole's article on Halloween desserts.

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