Trust me, once you start eating these, it's almost impossible to stop



2 packs of butterscotch chips (~12 ounces each)

1 cup smooth peanut butter

5 cups chow mein noodles

1/2 cup diced peanuts or a nutty garnish


On low heat in a slow cooker, blend the butterscotch chips, nut garnish, and smooth peanut butter.

Gently melt the mixture, stirring intermittently (around every 20 minutes) until you achieve a sleek consistency. Be vigilant to avoid any scorching.

Step by step, introduce the chow mein noodles, ensuring they're generously coated with the butterscotch blend.

With the help of a spoon or a cookie scooper, parcel out the mixture onto wax paper or a baking tray. Mold them into stack-like shapes with your hands or a spoon.

Let the stacks settle and harden either at ambient temperature or expedite the process in the fridge.

Once your butterscotch stacks have solidified, keep them in a sealed container, either at room temperature or chilled, based on how you like them.