No Bake Haystack Cookies
Ingredients:
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 2 cups chow mein noodles
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- Parchment paper or wax paper for lining
Directions:
1. Line a baking sheet with parchment paper or wax paper.
2. In a large microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
3. Stir in the vanilla extract.
4. Add the chow mein noodles, shredded coconut, and chopped nuts (if using) to the melted chocolate and butterscotch mixture. Gently fold until all ingredients are evenly coated.
5. Using a tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet, forming small clusters.
6. Let the clusters cool at room temperature until firm, about 1-2 hours, or refrigerate for faster setting.
7. Once set, store the cookies in an airtight container at room temperature or in the refrigerator.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: Approximately 180 kcal per cookie | Servings: About 20 cookies
Tips:
Use a combination of semi-sweet and butterscotch chips for a balanced sweet and buttery flavor.
If you prefer a crunchier texture, toast the shredded coconut lightly before mixing.