Ingredients:
2 Cup Of Liebers Butterscotch Chips
1 Cup Of Reese's Creamy Peanut Butter
1/2 Cup Of Planters Kettle Roasted Classic Salted Peanuts
2 Cups Of Sapporo Ichiban Chow Mein Noodles
4 Cups Of Kraft Mini Marshmallows
Information:
Serving Size 50
115 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to take out a double boiler, and place it on your stove over medium high heat. Next add into the pot the two cups of butterscotch chips and one cup of Reese's Creamy Peanut Butter, stirring frequently until both ingredients are fully melted and smooth. While the first two ingredients are melting, take out a large baking sheet and cover it with wax paper. Moving forward, once your creamy mixture has a consistent texture, pour in the chow mein noodles and Kraft Mini Marshmallows, and then vigorously stir the contents until they are evenly distributed throughout the butterscotch peanut butter cream. You are now ready to begin spooning small clumps of the cookie batter onto the wax paper. Make sure that you leave adequate room between each cookie, as they will harden once cooled. Once all of your cookie batter has been used, slide your baking sheet into the refrigerator to chill for roughly one to two hours. Serve the butterscotch haystack cookies cold with a tall glass of milk.
