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Chocolate Butterscotch Haystacks Recipe

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This recipe for Chocolate Butterscotch Haystacks, by , is from Minnesota State Band Holiday Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Craig and Deb Allen (Percussion/Associate Membership Team)


2 cups Crispix or Rice Chex
2 cups chow mein Noodles
2 cups milk chocolate chips (1 package 10-11 oz)
2 cups butterscotch chips (1 package 10-11 oz)
cup mixed nuts or peanuts (optional)
cup M&Ms (optional)

1. Place parchment paper on a cookie sheet. Set aside.
2. In a large bowl, mix together Cereal and Chow mein Noodles. Set aside.
3. In a large bowl, mix chocolate chips and butterscotch chips. Place bowl in microwave oven for 30 seconds. Stir and if not fully melted, microwave for another 30 seconds and stir until smooth and fully melted.
4. With a large spoon, mix Cereal and Chow mein Noodles into the chocolate one cup at a time. Mix well, covering all the dry ingredients. Mix in nuts and M&Ms, if desired.
5. With a spoon, drop a rounded tablespoon full on parchment paper, separating each drop. Place cookie sheet with Haystacks in the refrigerator for 15 minutes.
6. Enjoy! Place leftover Haystacks into plastic bags or container with a top and store them in the refrigerator until needed.




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