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Instructions. Melt the chocolate in a microwave-safe bowl at medium/low heat (stirring occasionally) until smooth and glossy. Add the shoestring potato sticks to a large bowl and pour the melted chocolate over top. Stir gently until completely combined. Drop the chocolate-covered shoestring haystacks by heaping tablespoons onto a cookie sheet.


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Chocolate Butterscotch Haystacks Recipe Taste of Home

Candy corn, at least the pieces in my bags, are not uniform in size and many of the pieces were broken. I had to sift though the bunch to find acceptable kernels. Next, as suspected, there is no way to stack these little suckers without some kind of "glue". They are super slippery and hard to keep in place.


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How to Make Chocolate Butterscotch Haystacks. Combine chocolate chips and butterscotch chips in the top pan of a double boiler. Heat over hot water until melted, stirring occasionally until blended and smooth. Remove the melted chocolate mixture from the heat and stir in the noodles. Drop by rounded spoonfuls onto waxed or parchment paper.


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1. Line cookie sheets with waxed paper or cooking parchment paper. Spray with cooking spray. Spray large bowl with cooking spray; mix noodles and peanuts in bowl. 2. Spray medium microwavable bowl with cooking spray; add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds.


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Ingredients. 1 cup butterscotch chips; 1/2 cup creamy peanut butter; 1/2 cup salted Georgia Grown peanuts; 2 cups chow mein noodles . Directions. Pour butterscotch chips and peanut butter in a medium microwave-safe bowl and cook on high for 20 seconds.


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Melt the butterscotch morsels in a double boiler or in the microwave. If using the microwave, heat for 1 minute, and then for 20 seconds at a time, stirring in between, until smooth and completely melted. Mix melted morsels, the noodles and peanuts with a wooden spoon or spatula until well combined. Drop heaping tablespoons of the mixture onto.


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Steps to Make It. Gather the ingredients. First, toast the coconut. Preheat the oven to 325 F. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so stir it every 2 to 3 minutes until it is an even, light golden color.


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1. Melt the chips and peanut butter together in a double boiler or in the microwave. 2. Stir the noodles and the peanuts into the peanut butter mixture. 3. Drop the mixture by the spoonful on a wax paper-lined baking sheet. 4. Cool at room temperature until set.


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Step 2 - Repeat the Process. Repeat this process, microwaving for further periods of thirty seconds and fifteen seconds, stirring after each interval. It is important to note that the chips will not be fully melted after the microwaving process. Continue stirring until you achieve a smooth, melted chocolate mixture.


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Place the chocolate chips and butterscotch chips in a large bowl and place in the microwave. Heat at 50% power for 1 minute. Stir and continue heating at 30 second intervals until smooth. Stir in chow mein noodles. Drop onto the prepared pan and refrigerate for at least 10 minutes or until set.


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In a medium bowl combine the chow mein noodles and M&Ms. Reserve some M&Ms to put on top of haystacks. In a microwave safe bowl combine the peanut butter chips with the shortening. MIcrowave according to package directions. About 1-2 minutes on high stirring until smooth.


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Instructions. In a large bowl, melt the morsels and the peanut butter in the microwave. Mix in the chow mein noodles. Use tablespoon to drop onto wax-paper lined baking sheet, and shape into haystacks. Press 1 pumpkin against each haystack, if desired. Refrigerate until cool and firm.


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The Spruce. Put the butterscotch chips in a medium microwave-safe bowl or container. Microwave at 50% power for about 3 to 5 minutes, or just until the butterscotch chips are melted. The Spruce. In a large bowl, mix the peanut butter, peanuts, melted butterscotch chips, and chow mein noodles, stirring gently to coat the noodles thoroughly.


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Coarsely chop 3/4 cup roasted salted peanuts. Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted, microwave in 20-second intervals, vigorously mixing.