Butterscotch Hay Stacks [Vegan]

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A “haystack” is a Southern treat comprised of butterscotch, peanut butter, peanuts, and asian rice noodles. As a whole, it’s a combination of somewhat random ingredients that just seamlessly go together. Whether you have refined tastes or jump at the opportunity to reminisce with classic recipes turned vegan, you’ll love this recipe.

Butterscotch Hay Stacks [Vegan]

Calories

375

Serves

Cook Time

Ingredients

2 1/2 bags vegan butterscotch morsels
3/4 cup creamy peanut butter
10 ounces chow mein noodles
2 tablespoons coconut oil
1 cup salted peanuts

Preparation

Line cookie sheets with parchment or wax paper.
Put the vegan chips in a microwave safe bowl with coconut oil, melt for 1 minute, stirring between 10-15 second intervals.
Once fully melted stir in the peanut butter until well blended.
Combine the chow mein noodles and peanuts in a large bowl and pour the butterscotch/peanut butter mixture over them and stir until all the ingredients are well coated.
Drop by rounded tablespoonfuls onto the lined cookie sheet. Refrigerate until set. Can be stored at room temp during the winter; during the summer might require refrigeration.

Nutrional Information

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AUTHOR & RECIPE DETAILS

Drool-worthy vegan recipes that are deceptively easy.

My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com