Butterscotch Haystack Cookies

Want a quick dessert? Here it is. My mom made these over Christmas but I just now got the recipe from her. I had a craving and had to call her up in order to remedy it. Apparently you are supposed to use these stick-like noodle thingys (do you like my really technical terms?), but when she made them last she used pretzels instead and I LOVE it that way!

Added bonus, I didn’t have to turn on the oven which is nice because living on the third floor when the temperatures start to warm up here in Memphis, makes me not want to cook to avoid excessive warmth. 70s are my perfect temperatures which is where we’ve been this week, but I fear the onslaught of 100+ degrees and humidty that will soon be here. Ick.

By the way, today is “Drink Wine Day” according to my food holiday calendar. Pretty sure I will be partaking in that, although it might look bad if I’m alone in the apt with the cat…


1-11 oz bag butterscotch chips

1 Tbsp peanut butter

1/2 cup walnuts, chopped

1 cup stick pretzels, broken in half


  1. In a double boiler, melt chips and peanut butter, stirring frequently.
  2. Once completely melted, add nuts and pretzels, mix until fully coated.
  3. Drop by tablespoonfuls onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes or until set. Makes approximately 20 cookies.

Source: My mom

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