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1
Place the peanut butter in a micro-waveable dish big enough to hold it and the butterscotch chips and then pour the chips over the peanut butter.
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2
Microwave them carefully, 30 seconds at a time, stirring well after each time.
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3
Don't try to rush this step or you will burn it and stink up your whole kitchen.
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4
Keep going until everything is melted together.
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5
If you used crunchy peanut butter there will be little bits of peanut.
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6
Then microwave for another 30 seconds so it gets good and hot.
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7
If it all of a sudden gets thicker, you overcooked it, but don't worry you can thin it out with a little shortening and it will taste just fine.
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8
In the meantime, while you are waiting by the microwave, set out a large bowl and make sure it is dry.
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9
Pour the mini marshmallows into the bowl and then cover with the chow mein noodles on top.
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10
Make sure the noodles are completely covering the marshmallows, if the butterscotch mixture touches the marshmallows first they will get all melty and sticky.
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11
They still taste good, they're just harder to eat.
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12
Also, set out a long sheet of waxed paper to put the haystacks on.
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13
When the butterscotch mixture is fully melted, pour it over the noodles in the big bowl and stir until completely combined.
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14
Do this step quickly or you will have one very large haystack.
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15
Drop by spoonfulls onto the waxed paper and allow to cool and harden.
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16
How many haystacks you end up with depends entirely on how big you make them, my sister said she has made anywhere from 24 to 44 haystacks per recipe, the smaller ones are easier to eat.
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17
If you are making them where it is hot, you might need to put them in the fridge, but mostly they keep pretty good in a zip lock bag.
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18
You can freeze them in some kind of a container if you want to store them for a long time (but they won't last, they will get eaten).
