"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Jessica's Crunchy Peanut Butter Haystacks, by Jessica Hatfield, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag peanut butter chips 1 bag butterscotch chips 1 can Chinese chow mein noodles
Melt peanut butter chips and butterscotch chips together in a microwave safe bowl. Stir in noodles, making sure to coat well. Drop by heaping spoonful onto a cookie sheet and refrigerate 45 minutes to set. Store in a freezer bag or airtight container in the fridge to prevent melting.
Butterscotch chips can be substituted with white chocolate chips and the Chinese noodles with shredded coconut.
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