These slow cooker 3-ingredient butterscotch haystacks are the kind of holiday treat my kids still ask to help with, even as they get older. The recipe is a playful twist on mid-century American “haystack” cookies, traditionally made with chow mein noodles and melted chips. Here, the slow cooker does the gentle melting for you, so there’s no hovering over the stove. The combination of butterscotch chips, peanut butter, and crunchy chow mein noodles hits that sweet–salty, creamy–crisp balance that disappears quickly from any cookie tray. They’re simple enough for young helpers, but satisfying enough to share at office potlucks or cookie exchanges.
Serve these haystacks on a holiday dessert platter alongside a few contrasting textures and flavors—chewy gingerbread, something chocolatey, and maybe a tart fruit bar. They pair nicely with coffee, black tea, or hot cocoa, since the mild bitterness helps balance the sweetness. For gifting, let them fully harden, then layer in a tin between sheets of wax paper. If you’re entertaining, arrange them on a foil- or parchment-lined tray, and sprinkle a few salted nuts around the edges to echo the sweet-and-salty theme.
Slow Cooker 3-Ingredient Butterscotch HaystacksServings: 24
Ingredients
2 cups butterscotch chips (about 12 ounces)
1 cup creamy peanut butter
4 cups crunchy chow mein noodles
Directions
Line a large baking sheet with foil, smoothing out any major wrinkles so the haystacks sit fairly flat. Set aside near your slow cooker so kids can easily help with scooping later.
Add the butterscotch chips and creamy peanut butter to a small or medium slow cooker. Cover and set to LOW.
Warm the mixture on LOW for 45 to 60 minutes, stirring every 15 minutes, until the chips are fully melted and the mixture is smooth and glossy. The slow cooker should gently melt, not simmer—if the edges look like they’re getting too hot or grainy, switch to the WARM setting.
Turn the slow cooker to WARM. Gently add the chow mein noodles to the melted butterscotch–peanut butter mixture, using a spatula or large spoon to fold them in. Work slowly so you coat the noodles thoroughly without crushing them too much; the crunch is what makes these so fun.
Once the noodles are evenly coated and every strand looks glossy, use a tablespoon or small cookie scoop to drop mounds of the mixture onto the foil-lined baking sheet. Aim for loosely piled, jagged clusters that resemble little haystacks; this gives you lots of texture and crunch in each bite.
Let the haystacks sit at cool room temperature until fully set and firm to the touch, about 1 to 2 hours depending on your kitchen’s temperature. For faster setting, slide the baking sheet into the refrigerator for 30 to 45 minutes.
When the haystacks are completely hardened, gently peel them off the foil. Serve right away or transfer to an airtight container, layering with wax or parchment paper. Store at room temperature for up to 5 days, or refrigerate if your kitchen runs warm.
Variations & Tips
For a slightly less sweet version, use a no-sugar-added or natural peanut butter, but make sure it’s well-stirred so the oil doesn’t separate in the slow cooker. If you like more pronounced saltiness, sprinkle a few flakes of sea salt over the haystacks right after scooping, before they set. You can also adjust the texture by swapping 1 cup of chow mein noodles for 1 cup of lightly salted peanuts or chopped pretzels, keeping the total crunchy volume the same. For a marbled look, stir in a small handful of chocolate chips at the very end—just enough to streak, not fully melt. To make them more kid-friendly for classroom parties, form smaller, bite-size mounds so they’re easier for little hands to manage. If you don’t have a slow cooker, you can melt the butterscotch chips and peanut butter together in a heatproof bowl set over a pan of barely simmering water, stirring constantly, then proceed with the recipe as written.
