Delicious is all I can say.
- Carbohydrate 224.412248004019 g
- Cholesterol 10.08 mg
- Fat 98.7225995103533 g
- Fiber 13.2494301851679 g
- Protein 34.6898685051551 g
- Saturated Fat 16.2899983021594 g
- Serving Size 1 1 dozen (377g)
- Sodium 1368.71305009431 mg
- Sugar 211.162817818851 g
- Trans Fat 4.51191595030882 g
- Calories 1867 calories
Step-by-step
- Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
- Stir peanuts and noodles gently into the melted peanut butter mixture.
- Drop dough by forkfuls onto waxed paper. Cool until set.
Operating without a traditional oven requires relying entirely on residual heat and phase changes to build structure. Confectionery treats like haystacks bypass baking completely, depending instead on the melting point of butterscotch chips to bind disparate components into a cohesive unit. When butterscotch chips melt, their high cocoa butter substitute and sugar content create a viscous matrix that coats every solid particle uniformly. Maintaining low heat during this melting phase prevents the emulsion from breaking and the sugars from scorching, which yields a bitter taste and a grainy texture. Using a double boiler provides precise temperature control, ensuring the bottom of the bowl never exceeds the boiling point of water beneath it. Freshly ground peanut butter introduces variable moisture and oil separation compared to shelf-stable homogenized peanut butter, which directly alters how firmly the final clusters set on the waxed paper. Homogenized spreads contain stabilizers that maintain a rigid suspension, producing a snappier bite once cooled. Chow mein noodles supply a brittle, fried crunch that contrasts against the dense, sweet binder. Folding these noodles in gently preserves their structural integrity rather than crushing them into dust. Salting the peanuts beforehand balances the high sugar load of the butterscotch. Scaling this formulation up requires careful pot sizing; working in batches prevents the mixture from cooling and hardening prematurely inside the bowl before it reaches the waxed paper. Portioned drops typically firm up within thirty minutes at room temperature, though refrigeration accelerates the crystallization of fats for quicker storage. Storing the finished pieces in an airtight container at cool room temperatures prevents humidity from softening the noodle crunch over a multi-day window.
