These quick butterscotch haystacks look like cute little Easter nests! They're a super simple 4-ingredient recipe that only takes a few minutes to make! It's the perfect addition to any Easter menu!
To start, line two baking sheets with a piece of parchment paper.
Melt the butter on the stove over low heat.
1/4 cup salted butter
Once it’s melted, add in your butterscotch chips and stir them until they’re melted into the butter. Mix it well together so you have one creamy butterscotchy mixture.
1 3/4 cups butterscotch chips
As soon as the chips are all melted in, remove the pot from heat and add in the peanut butter. Mix it until it’s well blended with the butterscotch mixture.
1 cup creamy peanut butter
Pour all of your chow mein noodles into a large bowl. Then add all but about two tablespoons (you want to save that for a bit later) of the butterscotch mixture on top of the chow mein noodles. Stir until all of the chow mein noodles are coated and well mixed together.
12 oz chow mein noodles
Scoop about 1/4 cup mixture and place it onto the prepared baking sheet. Continue scooping out 1/4 cup of the mixture until you have a bunch of little nests on the baking sheets.
Add a little bit of the reserved butterscotch mixture to each nest then top with three eggs.
72 candy coated chocolate eggs
Refrigerate for 30 minutes or until set then enjoy.
Notes
Store these butterscotch haystacks in the fridge for up to two weeks in an airtight container to keep the mixture solid. If you know you’ll be storing them for later, I recommend waiting to add on your chocolate eggs since those tend to get hard being in the fridge for that long.Store at room temperature in a cool place if you don’t have room in the fridge. They are okay stored outside of the fridge, the butterscotch coating just tends to melt a bit in warm temperatures.Double the batch for a crowd by simply doubling all of the ingredients! Just make sure to use a bigger pot and a bigger bowl but otherwise this recipe doubles incredibly well.Freeze leftovers for later! Once they’re completely set, freeze individually on the parchment paper lined baking sheet. Once they’re frozen, place them in a freezer safe zipper top bag and put in the freezer for up to three months.