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vegan butterscotch haystacks


Course Desserts, Snacks


  • 1 1/2 c (134 g) vegan mini marshmallows
  • 1 1/3 c (73 g) crunchy chow mein noodles
  • 1 c (172 g) vegan butterscotch chips
  • 1/2 c (128 g) peanut butter
  • 2 Tbsp (28 g) vegan butter or margarine
  • 1/4 tsp salt


  • In a large mixing bowl, stir together the marshmallows and chow mien noodles. Set aside.
  • In a double boiler over medium heat, combine the butterscotch chips, peanut butter, salt and heat, stirring frequently, until fully melted. Alternatively, you can heat them in a medium-sized, microwave-safe bowl in the microwave in 30-second intervals, stirring in between each interval, until just melted. Do not over heat.
  • Pour the butterscotch mixture over the noodle and marshmallow mix and stir well until all the marshmallows are coated.
  • Drop about 1 1/2 Tbsp portions of the mix onto a parchment-lined or uncreased baking sheet to create 27-28 stacks.
  • Allow to sit at room temperature for 1-2 hours, or until set. For faster setting, place in the refrigerator for 20 minutes.


Use gluten-free chow mien noodles or gluten-free pretzel sticks chopped into 1-inch (about 2.5 cm) pieces to replace the regular chow mien noodles. Check the labels for all remaining ingredients to ensure they are gluten-free as well.
Add an extra layer of flavor by adding chopped nuts. Simply swap out 1/4 c (22g) chow mien noodles for 1/4 c (about 38 g) of your nut of choice. I like chopped pistachios or slivered almonds.
Can’t find vegan butterscotch chips? Simply swap them out for dairy-free chocolate chips instead
Once completely set, place the haystacks in cupcake liners or other paper cups for an extra-special presentation.
These haystacks are flexible and can be stored in airtight or non-airtight containers, tins or on plates covered with foil or plastic wrap.
Keyword holiday recipe, vegan
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