My mother-in-law makes these sticky little treats in record time and they vanish instantly. With only 3 items, it is the easiest and most addictive thing on the dessert table.

These 3-ingredient butterscotch haystacks are the kind of sticky little treats that disappear almost as fast as you can set the plate down. My mother-in-law has been making them for years for every church potluck and holiday get-together, and I swear they’re always the first thing gone from the dessert table. With just butterscotch chips, crunchy chow mein noodles, and salty peanuts, you get that perfect mix of sweet, salty, and crunchy—and they come together in record time with no baking at all.

Pile these haystacks into a simple white baking dish or onto a big platter and set them in the middle of the dessert table—they look prettiest when they’re all clustered together. They’re wonderful with hot coffee, tea, or a cold glass of milk, and they make a fun little bite alongside brownies, cookies, or fudge. For parties, I like to set out small napkins or mini cupcake liners so folks can grab a piece or two and keep their fingers clean. They also travel well for potlucks, game nights, and school events—just keep them in a cool spot so they stay glossy and firm.

Servings: 20–24 haystacks

1 (11–12 oz) bag butterscotch chips

Line a baking sheet or a large baking dish with parchment paper or wax paper so the haystacks don’t stick. Set aside.

In a medium microwave-safe bowl, add the butterscotch chips. Microwave on HIGH in 20–30 second bursts, stirring well after each burst, until the chips are completely melted and smooth. This usually takes about 1½–2 minutes total. Do not overheat or the butterscotch can scorch.

Once the butterscotch is melted and silky, quickly stir in the salted peanuts until they are well coated.

Add the chow mein noodles to the bowl. Gently fold and toss with a spatula until all the noodles are evenly coated in the butterscotch mixture. Work carefully so you keep some of the noodles whole for that crunchy, “haystack” look with pieces sticking out.

Using a tablespoon or small cookie scoop, drop heaping spoonfuls of the mixture onto the prepared parchment-lined baking sheet or into a white ceramic baking dish, forming rustic little clusters. They don’t have to be perfect—those uneven, crunchy bits are what make them so charming.

Let the haystacks sit at room temperature for 20–30 minutes, or until they are set and firm to the touch. If your kitchen is warm, you can pop the pan into the refrigerator for about 10–15 minutes to speed things up.

Serve the haystacks directly from the baking dish or transfer them to a serving platter. Store any leftovers in an airtight container at room temperature for up to 4–5 days, or in the refrigerator if your house runs warm.