Butterscotch Peanut Butter Haystacks Recipe

No-bake haystacks are one of those nostalgic treats that take you right back to childhood. They’re sweet, crunchy, and come together in minutes with no oven needed. Whether you’re short on time, low on ingredients, or just want something sweet without the fuss, haystacks always hit the spot.

How I First Tried These

I was introduced to haystacks at a holiday cookie swap years ago. Someone brought these little golden mounds that looked humble, but they disappeared faster than anything else on the table. One bite and I got it: crunchy, creamy, sweet, salty — it was all there.

I asked for the recipe and was shocked at how easy it was. Just melt, mix, scoop, and chill. That’s it. No baking, no mixer, no fancy ingredients. Since then, they’ve become one of my favorite “no time, no problem” desserts.

What You’ll Need

Classic Butterscotch Peanut Butter Haystacks

• 1 1/2 cups butterscotch chips
• 1/2 cup creamy peanut butter
• 2 cups chow mein noodles (the crunchy canned kind)
• 1/2 cup roasted peanuts (optional, for extra crunch)
• Optional: pinch of salt or flaky sea salt for topping

That’s the basic version — but there are lots of fun ways to switch it up, which we’ll get into later.

Melt It Down

Start by melting the butterscotch chips and peanut butter together. You can do this in a saucepan over low heat or in the microwave in 30-second intervals, stirring after each round until smooth.

Don’t overheat — just warm enough to fully melt and combine. It should be silky and pourable.

Mix It Up

Add the chow mein noodles and peanuts (if using) into a large bowl. Pour the melted mixture over the top and gently fold everything together until the noodles are fully coated.

Go slow — chow mein noodles are delicate and will break easily. You want to keep some of their shape for that perfect haystack texture.

Scoop and Set

Line a baking sheet with parchment or wax paper. Use a spoon or small cookie scoop to drop the mixture into little mounds. You don’t need to be precise — just aim for about 2-inch clusters.

Let them cool and set at room temperature for 1–2 hours, or pop them in the fridge for about 30 minutes if you’re in a hurry.

Once they’re firm, they’re ready to eat!

Store and Snack

Keep haystacks stored in an airtight container. They’re fine at room temp for a few days, or you can refrigerate them to keep them firmer. I actually prefer them cold — they’re even crunchier that way.

These are great for parties, lunchboxes, or whenever you need a sweet fix that doesn’t involve turning on the oven.

You can also use pretzel sticks instead of chow mein noodles, or a mix of both. The key is having something crunchy to hold the shape and give it texture.

Most Popular Variation?

The most popular version by far is the butterscotch peanut butter haystack — the classic combo. It’s the one most people grew up with, especially around the holidays. The reason it’s a favorite? That sweet-salty, nutty-butterscotch flavor is hard to beat. It hits all the nostalgic notes and has just the right balance of creamy and crunchy.

While chocolate versions are loved too, the butterscotch base gives these their signature flavor. Even people who don’t usually love butterscotch end up loving haystacks. That’s the power of peanut butter and crunch.

Final Thoughts

No-bake haystacks are proof that simple recipes can still deliver big flavor. You don’t need a mixer, oven, or even much time to make something sweet and satisfying.

Whether you stick to the classic or try your own spin, these are the kind of treats that disappear fast and make everyone ask, “Wait, what’s in these again?”

So next time you need a quick dessert with big nostalgia vibes — give haystacks a shot. Just don’t expect them to last long.