“These are easy, no-bake cookies of peanut butter, chocolate chips, butterscotch chips and shoestring potatoes.” - by Julie Pierce
Ingredients
Adjust Servings
Original recipe yields 48 haystacks
Directions
- In a medium saucepan over low heat, combine peanut butter, chocolate chips and butterscotch chips; stir until melted. Stir in oil.
- Remove from heat and stir in potatoes, mixing well.
- Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.
Nutrition
Amount Per Serving (48 total)
- Calories
- 160 cal
- 8%
- Fat
- 11.1 g
- 17%
- Carbs
- 13.1 g
- 4%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"This makes for an easy and good cookie, but I prefer to used canned chow mein noodles instead of the shoestring potatoes. The shoestring potatoes are much more salty and greasy. The chow mein noodle..." See mores add the right crunch and taste better with the chips and peanut butter. Also try adding peanuts or other nuts to them. I also don't add the oil. It just isn't necessary. The chips melt fine and the peanut butter adds plenty of oil."
SANDYBASARABA
"Being an anti-baker, I chose this recipe for our Christmas cookie exchange. A little on the messy side to make and clean-up. Tastes just like a Reeses cup with crunch. I also used the whole 7oz can..." See more of shoestring potatoes. For presentation purposes, I used the "truffle" paper cups to serve. They melt fast, so you don't want to handle them alot. Kids loved to help stir the chocolates together on the stove."
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