Hershey’s Milk Chocolate Chips

Easy Butterscotch Haystacks

These Butterscotch Haystack Recipe can be your ultimate choice for family fun time. Whether you include chocolate eggs for a bird nest look or try the Chocolate Variant, this delightful fusion of sweet and salty will stay with you forever.

Yield: 12-14 Candies

Skill Level: Beginner

Prep Time: 12-15 minutes

All you will need is:

½ cup Reese’s Peanut Butter Chips

1 cup Hershey’s Butterscotch Chips

1-½ cups or 3 ounces Chow Mein Noodles (randomly broken)

1 tablespoon Shortening (avoid using margarine, spread or oil)

All you need to do is:

Line a cooking sheet with wax paper.

Melt the butterscotch and peanut butter chips with the shortening in a microwave safe bowl.

Heat at medium heat (50%) for 1 minute. Heat for additional 15 seconds intervals stirring every time until melted nice and smooth to stir.

Immediately add in the Chow Mein noodles and stir to coat.

Drop the mixture by heaping spoons on to the prepared lined cooking tray or into paper candy liners. Let stand until firm or cover and refrigerate until firm.

Store in an air tight container in fridge.

Variation Ideas: 

CHOCOLATE HAYSTACKS: Substitute 1 cup Hershey’s Dark Chocolate Chips, HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips.

Proceed as directed above with peanut butter chips, shortening and chow mein noodles.

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No Bake Fudge (Episode 1)

Peanut Butter Cup Fudge

The Reese’s Cups are the star of the show here in this amazing Shack-OH-Merry Fudge Recipe. They make an amazing eat-in with your loved ones, give away gifts for your friends or an easy host the party serving. Top them with se-salt or crushed peanuts for and all time sweet treat

Yield: 2–¼ Pounds Fudge

Skill Level: Intermediate

Prep Time: 12-15 minutes

All you will need is:

30 Reese’s Peanut Butter Cups (Miniatures)

1- ½ cup Sugar

2 tablespoons Butter

2/3 cup Evaporated Milk

1- ½ cup of Marshmallows

1 teaspoon Vanilla

1 cup Hershey’s Milk Chocolate Chips

All you need to do is:

Line a cooking sheet with parchment paper (should be covered till corners).

Peel the wrappers of the peanut butter cups and cut them in halves. Set aside for later use.

Mix sugar, evaporated milk and butter in a saucepan. Cook on medium flame until rolling boil stirring constantly. Once the mixture comes to boil, cook for another 5 minutes stirring constantly.

Remove from heat and stir in the chocolate chips, vanilla extract and marshmallows. Keep stirring until the marshmallows are melted. Now, add the peanut butter chunks and stir quickly to equally distribute the peanut butter chunks thoroughly. Now spread the batter in the lined cooking sheet. Serve warm or cool in refrigerator for an hour and serve.

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