One of the first treats I started making after Ryan and I got married was butterscotch haystacks. They came to be a fall staple in our household, but once we learned that Moose was allergic to peanuts, they become less fun to make, because my original recipe contained peanut butter, and he couldn’t enjoy them with us.
I looked into lots of different potential substitutes. SunButter is almost always the first suggestion that comes up, but I never tried to make them using it. Instead, I opted for Biscoff Cookie Spread. The end result was amazing…we like them much better this way!
- 1 11oz. bag butterscotch chips
- 3/4 cup Biscoff Cookie Spread
- 3 1/2 cups mini marshmallows
- 10 oz. chow mein noodles
Over a double-boiler or in the microwave, melt butterscotch chips. Stir in Biscoff spread until smooth. Toss with marshmallows and chow mein noodles. Shape into “haystacks” a bit bigger than a golf ball. Refrigerate until set. Store any remaining haystacks in refrigerator.
It’s almost Thanksgiving! Here are a few of my favorite Thanksgiving-ready pie recipes:
If anyone’s wondering, I just use the standard Libby’s Famous Pumpkin Pie recipe…nothing too fancy there!
Thanksgiving is next week…can you believe it?!? Here’s another family favorite pie recipe…this is the one that Bunny requested (demanded?) that I make this year. It’s truly a labor of love, for me at least, because I hate tempering eggs! It’s worth it though…there’s nothing quite like a homemade butterscotch pie!
- 1 9-inch pie crust, baked and cooled (make sure to poke holes in the crust with a fork before baking!)
- 3 Tbsp. butter (no substitutions)
- 1 cup packed dark brown sugar
- 1/2 cup boiling water
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1 tsp. vanilla extract
- Whipped cream for topping
In 12-inch skillet, cook butter over medium heat for 6 to 7 minutes or until butter melts and turns deep golden brown in color, being careful not to burn. Add brown sugar and stir until blended. Carefully stir in boiling water; boil 1 minute, stirring constantly until smooth. (If there are a few lumps of brown sugar, that’s OK.) Remove from heat.
In 3-quart saucepan, combine cornstarch and salt; with wire whisk, mix in milk, cream, and brown sugar mixture. Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove from heat.
In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick and coats the back of a spoon well. Stir in vanilla.
Pour hot filling into cooled pie crust; press plastic wrap onto surface. Refrigerate overnight until filling is set. Top with whipped cream, if desired.