Haystacks

Ingredients:

  • 2 (12 oz) pkg butterscotch chips
  • 4 Tbsp. crunchy peanut butter
  • 1/4 tsp. salt
  • 2 (1 1/4 oz) cans shoestring potatoes
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Directions:

Melt butterscotch chips and peanut butter in microwave bowl for about 1 minute or until melted. Add salt; stir in shoestring potatoes. Drop by tbsp onto waxed paper. Place in refrigerator to set. Makes 10-12 servings.

By Sandy from Graettinger, IA

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March 29, 20100 found this helpful

Hi Sandy,

What an interesting recipe! I'll bet these haystacks are good too, a bit of salty with the sweet. And who doesn't love butterscotch and chocolate?

We gotta try this. We have a group of med and pharmacy students in our home for study sessions

and club meetings at least once a week. It gives me a chance to "feed" them (which I love).

I'm going to make these haystacks for them before Easter. They'll be my judges. :)

Thanks for the great recipe. Julia in Boca Raton, FL

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0 found this helpful
March 17, 2010 Flag

Easy no bake coconut, caramel cookies.

Ingredients:

  • 1/2 cup butter or margarine
  • 1/2 cup milk
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 25 caramels
  • 3 cup quick cook oats
  • 1 cup coconut

Directions:

Bring the butter and milk to a boil. Boil one minute.

Add caramels and stir until melted about 4 minutes. Stir in oats and coconut.

Drop on waxed paper to cool.

Source: One we have made since first married 41 years ago, a kids favorite.

By latrtatr from Loup City, NE

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0 found this helpful
January 25, 2010 Flag

Ingredients

  • 1 package butterscotch chips (12 oz.)
  • 1 package semi-sweet chocolate chips (12 oz.)
  • 1 package Chinese chow mein noodles (12 oz.)
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Directions

In large saucepan over low heat, melt the butterscotch and chocolate chips. Add chow mein noodles, coating well. Spoon onto waxed paper and chill until firm.

By Robin from Washington, IA

CommentWas this helpful?Helpful? Yes
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In This Guide
Butterscotch Haystacks
Butterscotch Haystack Recipes
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Food and Recipes Recipes Baking & Desserts Cookies No BakeMarch 29, 2010
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