For those of you allergic to peanuts – don’t go away! This can be made just as successfully (if not more so) with almond butter! Just sub-in one for the other. Or try walnut butter, or make up your own combo.
This is an old – and I do mean old – idea that is great for kids and grown-ups alike and is a little different than just mixing PB (or AB) with the chow mein noodles. This is a real cookie / confection!
Add skinless peanuts or slivered almonds – depending on the version you are making, to add more crunch plus more of those Omega-3s and the healthy fats in the nuts and you have a better snack to nibble on! Maybe even sneak in some raisins or dried cranberries, for some more good stuff.
However you make them, they’re sure to please. Great for parties too, so make up a big batch and keep them in a cool, dark place (not in the fridge or the noodles could get soggy).
No Bake PB Haystacks
- 1/2 c Light corn syrup
- 1/2 c sugar
- 1 c creamy or crunchy peanut butter
- 2-1/2 c chow mein noodles
- Extra chopped peanuts, optional
Line a cookie sheet with waxed paper or use a non-stick or butter-sprayed sheet. Set aside.
Bring sugar and corn syrup to a full boil in a heavy sauce pan, stirring occasionally. As soon as it reaches a full boil, remove the pot from the stove and immediately stir in the peanut butter until well combined. Pour in the chow mean noodles (and additional chopped peanuts, if using) and fold them into the peanut butter mixture and fold until all the noodles are well coated.
Drop mixture by teaspoonful’s onto the lined or coated cookie sheets. Let set for about 15 minutes before serving.