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Stir oats, chocolate chips, coconut, and almonds together in a large bowl. Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet.


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Instructions. Line two large baking sheets with parchment paper. To a large bowl, add peanuts, chow mein noodles, and potato chips. In a separate, microwave-safe bowl, melt the almond bark according to package directions. Pour the melted almond bark into the bowl with the peanuts, chow mein noodles, and chips. Stir together.


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How to Make These Haystacks. Line two baking sheets with parchment paper. Melt chocolate per the directions on the package. I melt mine in the microwave in 20-second intervals, stirring after every 20 seconds. Add chow mein noodles and nuts too (if desired) to the melted chocolate and carefully combine until they are coating well.


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Prepare two sheet pans with parchment paper. Set aside. Melt chocolate chips according to package instructions. Add chow mein noodles and nuts to the melted chocolate and carefully combine until noodles and nuts are well-coated with the chocolate. Heap teaspoons full of mixture and drop onto parchment paper and allow to cool.


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Line a baking tray with waxed paper. Place butterscotch chips and peanut butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Stir noodles and peanuts into melted peanut butter mixture.


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Step 2 - Repeat the Process. Repeat this process, microwaving for further periods of thirty seconds and fifteen seconds, stirring after each interval. It is important to note that the chips will not be fully melted after the microwaving process. Continue stirring until you achieve a smooth, melted chocolate mixture.


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Directions. Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir.


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How to Make Chocolate Butterscotch Haystacks. Combine chocolate chips and butterscotch chips in the top pan of a double boiler. Heat over hot water until melted, stirring occasionally until blended and smooth. Remove the melted chocolate mixture from the heat and stir in the noodles. Drop by rounded spoonfuls onto waxed or parchment paper.


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Melt the butterscotch morsels in a double boiler or in the microwave. If using the microwave, heat for 1 minute, and then for 20 seconds at a time, stirring in between, until smooth and completely melted. Mix melted morsels, the noodles and peanuts with a wooden spoon or spatula until well combined. Drop heaping tablespoons of the mixture onto.


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Place the chocolate chips and butterscotch chips in a large bowl and place in the microwave. Heat at 50% power for 1 minute. Stir and continue heating at 30 second intervals until smooth. Stir in chow mein noodles. Drop onto the prepared pan and refrigerate for at least 10 minutes or until set.


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Stir the chow mein noodles into the melted chocolate mixture, so they are completely coated. If the chocolate is hot once you've stirred it, let it cool for a couple of minutes so the candy doesn't melt. Stir in the M&Ms. Drop tablespoonfuls of the mixture on a parchment paper or wax paper lined baking sheet.


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The Spruce. Put the butterscotch chips in a medium microwave-safe bowl or container. Microwave at 50% power for about 3 to 5 minutes, or just until the butterscotch chips are melted. The Spruce. In a large bowl, mix the peanut butter, peanuts, melted butterscotch chips, and chow mein noodles, stirring gently to coat the noodles thoroughly.


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Steps to Make It. Gather the ingredients. First, toast the coconut. Preheat the oven to 325 F. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so stir it every 2 to 3 minutes until it is an even, light golden color.


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Instructions. In a large bowl, melt the morsels and the peanut butter in the microwave. Mix in the chow mein noodles. Use tablespoon to drop onto wax-paper lined baking sheet, and shape into haystacks. Press 1 pumpkin against each haystack, if desired. Refrigerate until cool and firm.


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Instructions. Line 2 rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts. Place 1 (11-ounce) bag butterscotch chips, 1/2 cup creamy peanut butter, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through.