Ingredients
-
300 g pkg
butterscotch chips
, ( 1 2/3 cups)
-
2/3 cup
commercial smooth
peanut butter
-
3 1/2 cups
chow mein noodles
-
1 cup
roasted
peanuts
Instructions
- LINE 2 baking sheets with parchment.
- COMBINE butterscotch chips and peanut butter in a heat-safe bowl. Microwave on medium, stirring halfway, until chips are melted, 3 to 5 min. Stir in noodles and peanuts until coated.
- SCOOP heaping 1-tbsp portions onto prepared sheets. Refrigerate until firm, about 1 hr.
Nutrition (per cookie)
- Calories
- 88,
- Protein
- 2 g,
- Carbohydrates
- 8 g,
- Fat
- 6 g,
- Fibre
- 1 g,
- Sodium
- 79 mg.
Variation
Rocky Road Haystacks: Swap out butterscotch chips for semi-sweet chocolate chips, peanut butter for 1 tbsp coconut oil and peanuts for chopped walnuts. Add 2 cups mini marshmallows.
