Four ingredients and just 10 minutes are all you’ll need to make this Easy Vintage Haystacks Candy recipe. Crunchy chow mein noodles, butterscotch, and peanut butter combine in this no-bake treat for the holiday season or any time of year. It’s an easy to make vintage candy recipe that’s a perfect combination of sweet, salty, and crunchy!
‘Tis the season for holiday baking and candy making! And though I do enjoy a leisurely day in the kitchen making Christmas candies, I also appreciate recipes that can be whipped up in just a few minutes.
This vintage recipe for No-Bake Butterscotch Haystacks Candy is one of the quickest and simplest recipes I know. It takes about 10 minutes from getting the ingredients out of the pantry to dropping them onto the paper to cool.
This retro haystacks recipe has been in my files forever. Since high school, as a matter of fact. I distinctly remember being introduced to it by my childhood friend, Sandra, when we were in about the tenth grade. It’s a delightful combination of sweet, salty, and crunchy, and makes a lovely addition to your assortment of more traditional Christmas candies.
— This post was originally published on December 11, 2012. It has been updated with new photographs and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Microwave
Total Time: 10 Minutes
Servings: 24
Primary Ingredient(s): Chow mein noodles, peanut butter, butterscotch chips, peanuts
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Yum, I haven’t made these in years! Thanks for bringing these back to my thoughts and I think I will whip up a batch for Christmas and maybe bring back some pleasant (and tasty) memories for my kids.”
— Lenoria
Ingredient Notes
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- Peanuts — I like to use the small, red-skinned Spanish peanuts for this, but dry roasted also work.
- Butterscotch Chips — Purchase a good quality brand. I typically use Nestle.
- Peanut Butter — You’ll want smooth peanut butter for this recipe.
- Chow Mein Noodles — I recommend La Choy brand, unflavored, chow mein noodles. Look for these in the aisle with the Asian cooking ingredients.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 305 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Easy Vintage Haystacks
- In a large bowl, microwave the butterscotch chips and peanut butter on 50% power for 3 to 5 minutes or until the chips have melted, stirring after each one-minute increment.
Pro Tip
It’s important to use 50% power on the microwave, or you’ll wind up with butterscotch chips that have seized or burned. Stir the mixture every minute. Alternatively, you can melt the chips and peanut butter in the top of a double boiler.
- Remove the bowl from the microwave and stir in the peanuts and chow mein noodles. Stir gently until everything is coated very well. Take care not to break the noodles too much.
- Drop the mixture by teaspoonfuls onto waxed or parchment paper. Let it sit at room temperature until completely cooled and firm. It may take several hours for the candy to become firm, depending on the humidity that day.
Storage and Make Ahead Information
- Make Ahead: It goes without saying that these can and should be made in advance.
- Storage: Best stored at room temperature. Refrigerating the haystacks tends to make them too firm. Place the finished candy in an airtight container and keep for 5 to 7 days (they would be fine for longer, but the noodles tend to become stale after a while).
- Freezing: Not recommended.
Variations
- Swap out the peanuts with slivered almonds, chopped pecans, cashews, or walnuts.
- Use milk chocolate, semi-sweet, or white chocolate chips in place of the butterscotch.
- Add sprinkles for a pop of color and interest.
- Drizzle the finished haystacks with melted milk chocolate.
- For an Easter theme, shape the haystacks into the form of a nest and add a few egg-shaped candies in the center.
More Homemade Candy Recipes
Cranberry Pistachio White Chocolate Bark
Easy 5-Minute Microwave Fudge
Homemade Southern Pecan Pralines
Saltine Cracker Toffee
- Cranberry Pistachio White Chocolate Bark
- Easy 5-Minute Microwave Fudge
- Homemade Southern Pecan Pralines
- Saltine Cracker Toffee
- Southern Divinity Candy
- Mounds Bars Candy
- Classic Peanut Brittle
- Salted Butterscotch Fudge
- Cinnamon Pumpkin Seed Brittle
- Homemade Marshmallows
- Chocolate Peanut Butter Paté
- Bacon and Pecan Topped Toffee
Questions About Haystacks Candy
These candies are called haystacks because they resemble an old-fashioned stack of hay.
The chow mein noodles you’ll use in this recipe are the crispy, quick-cooked noodles available in most U.S. grocery stores. The most popular brand (and the one used for this recipe) is La Choy.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Easy Vintage Haystacks Candy
Ingredients
- 1 cup butterscotch chips (recommend: Nestle Toll House brand)
- ½ cup peanut butter
- ½ cup salted peanuts
- 2 cups chow mein noodles (La Choy brand recommended)
Instructions
- In a large bowl, microwave the butterscotch chips and peanut butter on 50% power for 3 to 5 minutes or until the chips have melted, stirring after each one minute increment.1 cup butterscotch chips, ½ cup peanut butter
- Remove from the microwave and stir in the peanuts and chow mein noodles.½ cup salted peanuts, 2 cups chow mein noodles
- Drop by teaspoonfuls onto waxed or parchment paper. Let sit until completely cooled and firm. It may take several hours for the candy to become firm.
Notes
- It’s important to use 50% power on the microwave or you’ll wind up with butterscotch chips that have seized or burned. Stir the mixture every minute. Alternately, you can melt the chips and peanut butter in the top of a double boiler.
- Storage: Best stored at room temperature. Refrigerating the haystacks tends to make them too firm. Place the finished candy in an airtight container and keep for 5 to 7 days (they would be fine for longer but the noodles tend to become stale after a while).
- Freezing: Not recommended.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This is a perfect recipe! Thank you for sharing!
You’re welcome! Glad you like it.
Great! Love it so much. My neice and I love eating them and we had such a fun time making them. Definitely recommend these haystacks. Deliciosos!!!!
I made these years ago, but can’t find my recipe. These are delicious and easy to make. I made about 7 batches since December 18th til January 12th. So glad I found this recipe.💕
I’m glad you found it, too!
Can you use almond bark?
Sorry, I’ve never tested this recipe with that ingredient.
I tried this and WOW awesome!!!! I used walnuts instead of peanuts. A very different taste. I love your recipes!!!
I haven’t tried it with walnuts, but I know it would be delicious!
My family has been making these for as long as I can remember…and I can remember my 2nd birthday party in 1969. Many years ago, my husband asked me to try cashews in place of peanuts. For once, he was right about something :)
Cashews sound really great for this!
I make these with shoestring potatoes in lieu of noodles. Works perfect
That sounds like a really delicious alternative to the chow mein noodles!
I can’t get morsels to melt!?
The butterscotch chips always melt easily in the microwave for me, but you can also do it in a double boiler. Also, I do recommend the Nestle Toll House brand. Some cheaper brands have inferior ingredients.
Mine never set up. They stayed Sticky. Even left them out overnight. Finally put them in the fridge so they would and that’s where we had to leave them to eat them. Nice taste but they need something to ensure dryness like maybe some coconut oil? We could only find Walmart Brand butterscotch chips. I hate using generic products for candy because I alway seem to have bad results, so maybe that was the issue as well ?
That’s interesting. I’ve never had that problem! I think you may be right in thinking it could be the lower quality chips that caused a problem. I always use the Nestle brand.
My Mother made haystacks in the 1960s. I make them today so they have been enjoyed for at least fifty years in this family!
‘Yum, I haven’t made these in years! Thanks for bringing these back to my thoughts and I think I will whip up a batch for Christmas and maybe bring back some pleasant (and tasty) memories for my kids.
You’re welcome, Lenoria! I hope you make them again and enjoy them.
I have been looking for this recipie for haystacks for some time. My neighbor made these a while ago I just loved them. Thank You! for the recipie!!
Glad I could help!
We make these at Easter; we press 2-3 tiny jelly beans into the center and call them “bird’s nests”.
At a bake sale last fall, someone made these haystacks with a candy-corn pumpkin pressed into the center of each. Versatile for any season or holiday!
Great ideas for using Haystacks year-round! Thanks, Lynnae.
We make them, too. But we use mini marshmallows in place of the peanuts. They’re always gone in a hurry :)
That sounds good, Amanda. I’ll try some with marshmallows next time I make them.
We made this as kids and still do today but we never knew what they were called. We used a bag each of Chocolate chips and a Butterscotch chips and a bag or can of Chow Mein Noodles. We called them spider cookies.
My family loves these..we prefer them with cashews. I buy the halves and pieces and give them a rough chop.
Cashews sound good too! I think you could use any nut you like for these.
Approximately how many pieces does the recipe make? Thanks.
Hi Stephanie – it makes about 24 pieces.
Your cookie tins – and their recipients – will surely thank you!
yes indeed, these are a classic… I have not made these in a few years, and I think the cookie tins have been a little sad. Time to bring them back.
Have a great weekend.
What a happy little blast from the past! I had forgotten about these delights. They are so tasty!
They are really good and so quick to make. Perfect for this busy time of year!
I make these too!! They disappear. I might be the culprit. :)
These disappeared, too. They went right out the door to work with Bill. Guess that means I’ll just have to make another batch. Oh, darn.