Ingredients
Equipment
Method
- First, line two large baking sheets with parchment paper or wax paper. This prevents sticking and makes cleanup a breeze.
- Next, melt the butter in a large pot over medium-low heat. Add the butterscotch chips and stir constantly until they are fully melted and smooth. Keep the heat low to prevent scorching the chocolate.
- Remove the pot from the heat. Immediately stir in the peanut butter until it is completely combined and the mixture becomes smooth.
- Allow this rich peanut butter and butterscotch mixture to cool slightly for about 3 to 5 minutes. This cooling step is crucial for maintaining the noodles’ crispness.
- Remove approximately 2 tablespoons of the smooth peanut butter and butterscotch mixture and set it aside in a small bowl. You will use this later as a "glue" for your candy eggs.
- Carefully add the chow mein noodles to the large pot with the remaining mixture. Start with about half a bag, then gradually add more, stirring gently, until the noodles are evenly coated. You might not use the entire bag of noodles; stop when they are well-coated but not overly saturated. This creates the best peanut butter haystacks.
- Using a ¼-cup cookie scoop or a regular measuring cup, spoon portions of the noodle mixture onto your prepared baking sheets.
- Gently shape each portion into a nest-like form. You can use the back of a spoon or your clean fingers to create a slight indentation in the center.
- Take your reserved peanut butter and butterscotch mixture. Dip the bottom of each candy-coated chocolate egg into this mixture, then firmly press 2 to 3 eggs into the center of each noodle nest. The mixture acts as a glue, securing the eggs in place.
- Finally, refrigerate the baking sheets for at least 30 minutes, or until the Easter egg peanut butter haystacks are completely set and firm. Serve them chilled and enjoy your adorable, crunchy treats!
Nutrition
Notes
Pro Tips: Melt butter and chips gently over low heat to prevent burning. Allow the mixture to cool for a few minutes before adding noodles to maintain crispness. Stir noodles until evenly coated, not submerged. Use greased hands or a cookie scoop for uniform nests. Press candy eggs firmly into the center using the reserved mixture as glue. Give haystacks ample time to set completely in the refrigerator. Troubleshooting: If the mixture becomes too stiff, reheat gently on low heat for a few seconds. If too loose, add a few more chow mein noodles or chill briefly to firm it up. Storage: Store your haystacks in an airtight container. Keep them at cool room temperature for up to 1 week for a slightly chewier texture, or refrigerate for up to 2 weeks for the best firm and crispy texture. Avoid freezing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.