- 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.
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.
Prep time: 10 Min; Cooking time: 10 Min; Total time: 1 Hour
Recipe editor Patricia Mitchell