Ritz Cracker Cookies and Butterscotch Haystacks Recipe
These delicious Ritz Cracker Cookies combine the satisfying crunch of Ritz crackers with creamy peanut butter and a smooth chocolate coating for a perfect sweet and salty treat. The recipe also includes butterscotch haystacks, a delightful no-bake snack mixing chow mein noodles with butterscotch, peanut butter, and peanuts for a crunchy and flavorful dessert variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 30 Ritz Cracker Cookies and 20 Butterscotch Haystacks
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ritz Cracker Cookies
- 60 Ritz crackers
- 1½ cups creamy peanut butter
- ½ cup powdered sugar
- 2½ cups semi-sweet chocolate chips
Butterscotch Haystacks
- 7 cups chow mein noodles
- 1½ cups butterscotch chips
- ¾ cup peanut butter
- ½ cup salted peanuts
Instructions
- Prepare the Peanut Butter Mixture: In a medium bowl, combine the creamy peanut butter and powdered sugar until well blended and smooth.
- Assemble the Ritz Cookies: Spread a small amount of the peanut butter mixture onto each Ritz cracker, then sandwich with another cracker to make a sandwich cookie.
- Melt the Chocolate Chips: In a microwave-safe bowl or over a double boiler, gently melt the semi-sweet chocolate chips until smooth and creamy. Stir frequently to prevent burning.
- Coat the Sandwiches: Dip each peanut butter sandwich into the melted chocolate ensuring they are fully coated. Place them on parchment or wax paper to set.
- Refrigerate Ritz Cookies: Allow the chocolate-coated cookies to chill in the refrigerator until the chocolate hardens, about 30 minutes.
- Prepare Butterscotch Haystacks Mixture: In a large bowl, combine the chow mein noodles and salted peanuts, mixing gently to avoid breaking the noodles.
- Melt Butterscotch and Peanut Butter: In a microwave-safe bowl, melt butterscotch chips and peanut butter together until smooth, stirring every 30 seconds.
- Combine Mixture: Pour the melted butterscotch and peanut butter mixture over the chow mein noodles and peanuts, stirring gently to coat all ingredients evenly.
- Form Haystacks: Drop spoonfuls of the mixture onto wax or parchment paper, shaping them into small mounds. Allow them to cool and set at room temperature or in the refrigerator.
Notes
- Use parchment or wax paper to prevent sticking when coating and setting.
- For a firmer chocolate coating, add a teaspoon of shortening to the chocolate when melting.
- Store cookies and haystacks in an airtight container in the refrigerator for up to one week.
- For a nut-free variation, substitute the peanut butter with sunflower seed butter and omit salted peanuts in the haystacks.
