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 Haystacks
Servings: 24
Ingredients
2 cups butterscotch chips (about 12 ounces)
1 cup creamy peanut butter
4 cups crunchy chow mein noodles
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