Haystacks

• 2 cups butterscotch chips (12 ounces), melted
• 2 tablespoons peanut butter, plain or crunchy
• 6 ounces Chinese or chow mein noodles
• 6 ounces cocktail peanuts

1. Melt the butterscotch chips in a double boiler over simmering water.
2. In a medium bowl, combine the melted butterscotch and peanut butter.
3. Add noodles and peanuts and mix well.
4. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.
5. Cook's Note: These cookies keep their crunch when stored in airtight containers.
6. They should be enjoyed with milk!
7. A viewer, who may not be a professional cook, provided this recipe.
8. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

butterscotch chips, peanut butter, chinese, peanuts

Taken from www.foodnetwork.com/recipes/haystacks-recipe.html (may not work)