Ingredients:

  • Semi-sweet chocolate chips - 6 oz (170 g)
  • Butterscotch chips - 6 oz (170 g)
  • Creamy peanut butter (or alternative nut/seed butter) - 1/3 cup (80 g)
  • Light corn syrup or honey (optional, for extra gloss/binding) - 1 tbsp (15 g)
  • Vanilla extract - 1 tsp (5 ml)
  • Fine sea salt - 1/4 tsp (1.5 g)
  • Crunchy chow mein noodles (or crunchy fried noodles) - 5 cups loosely packed (≈150 g)
  • Roasted salted peanuts, roughly chopped - 1 cup (140 g)
  • Sweetened shredded coconut (optional) - 1/2 cup (40 g)
  • Flaky sea salt (optional garnish) - a pinch per cluster
  • Melted white chocolate or extra butterscotch for drizzling (optional) - 2-3 tbsp (30-45 g)

Instructions:

  1. Prep: Line a baking sheet with parchment paper or a silicone baking mat. Measure out the chow mein noodles, peanuts, and coconut and place them in a large mixing bowl.
  2. Melt & combine: Melt the semi-sweet chocolate and butterscotch chips together until smooth using either a microwave (20-30 second bursts, stirring between each) or a double boiler set over simmering water. Stir in the peanut butter, corn syrup or honey if using, vanilla extract, and 1/4 teaspoon fine sea salt until the mixture is glossy and pourable.
  3. Mix with crunchy elements: Immediately pour the warm chocolate-butterscotch mixture over the bowl with chow mein noodles, chopped peanuts, and coconut. Fold gently but thoroughly until all crunchy bits are evenly coated. Work quickly; if the coating thickens, warm for a few seconds in the microwave to loosen.
  4. Portion clusters: Using a 1-tablespoon cookie scoop or two spoons, drop mounds of the mixture onto the prepared sheet, spacing about 1 inch (2.5 cm) apart. If desired, gently press the tops to shape and sprinkle with flaky sea salt or drizzle with melted white chocolate or extra butterscotch.
  5. Set: Refrigerate the baking sheet uncovered for 30–45 minutes, or until clusters are firm to the touch and the coating is matte rather than tacky.
  6. Store: Transfer haystacks to an airtight container. Store at room temperature up to 3 days or in the refrigerator up to 2 weeks, separating layers with parchment.