Cookie #47 - Nebraska Haystacks

I first made these cookies about 10 years ago for Christmas.  I love the combination of the butterscotch, chocolate and peanut butter that coats the crispy noodles and peanuts.  The original recipe I used called for Spanish peanuts, but I'm not such a fan of them.  I chose to use plain old dry roasted, salted peanuts instead.  They salt the bring to the party really accentuates the chocolate. 

Nebraska Haystacks

1 cup butterscotch chips

1 cup semisweet chocolate chips

1/2 cup creamy peanut butter

1/2 cup peanuts

1 small can of LaChoy Chow Mein noodles

In a double boiler, melt the butterscotch, chocolate and peanut butter until melted and well combined.  Be patient as the butterscotch doesn't melt as quickly as the chocolate and the peanut butter.  Just keep stirring and don't allow the mixture to scorch. 

In a large bowl, combine chow mein noodles and peanuts.  Pour melted chocolate over the noodles & nuts and mix until well coated.

On a parchment (not waxed paper) lined baking sheet, drop tablespoons full of the mixture into little piles.  Try to make the piles tall and not wide.  Put the baking sheet into the fridge to set.