Butterscotch Haystacks

From the butterscotch chip bag.

1 2/3 cups (11 oz pkg.) Nestle Toll House Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz) or 2 cans (5 oz each) chow mein noodles
3 1/2 cups miniature marshmallows

Line baking sheets or trays with wax paper.

Microwave morsels in large, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring until melted.

Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.

Double boiler method: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Makes about 6 dozen candies.

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I found this on the Butterscotch chip bag. It looks like a yummy variation on the normal Chow Mein Noodle Candy recipe that Gran used to make. I am definitely going to try this. Maybe it will be the new variation! Yum!

Peanut Butter Marshmallow Bars

PREP TIME: 30 min

COOK TIME: 25 min

YIELD: 2 dozen bars

Ingredients:

• 1/2 cup Crisco® Butter Shortening Sticks, plus additional for greasing
• 1/4 cup firmly packed light brown sugar
• 1/2 cup Jif® Extra Crunchy Peanut Butter
• 1/4 cup sugar
• 1 large egg
• 1 1/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1/4 salt
• 1/2 cup Jif® Creamy Peanut Butter
• 4 cups miniature marshmallows
• 1/2 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:

1 HEAT oven to 350ºF. Grease a 13 x 9 x 2-inch glass baking dish with shortening.

2 COMBINE brown sugar, 1/2 cup shortening, peanut butter, sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.

3 MIX flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 15 minutes. Press into prepared dish. Bake 20 minutes or until light brown. Do not overbake. Cool 2 to 3 minutes.

4 PLACE peanut butter in microwave-safe measuring cup. Microwave on HIGH (100% power) for 1 minute. Pour over cookie base. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows.

5 RETURN to oven. Bake 5 minutes or until marshmallows are light brown. Do not overbake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into 2 x 2-inch bars.