A tasty no-bake sweet treat!
January is a big ‘clean out the pantry’ time for me, where I try to deal with the many opened boxes, bags and packets of things that are still reasonably fresh but need to be used up. Spying a half bag of crispy chow mein noodles (which I use as a topping for my delicious egg roll bowls) and a surplus of butterscotch chips purchased for Christmas baking, I decided to create a sweet treat. I remember my mom making something similar to these when I was a kid, but with chocolate chips. My taste taster gave these a 15 out of 10.
Ingredients
- 1 package (9.5 oz / 270 g) butterscotch baking chips
- 4 teaspoons (20 mL) vegetable or other neutral oil
- 2 cups (80 g) crispy chow mein noodles
- 3/4 cup coarsely chopped nuts (peanuts, almonds, or cashews)
Method
- Measure out all ingredients before you begin.
- It’s easiest to use the double boiler method to melt the chips. Place butterscotch chips in a heatproof bowl large enough to hold them as well as the noodles and nuts.
- Using a pot slightly smaller than the bowl (so the bowl can sit on top without touching the water in the pot or the bottom of the pot), add about 2 inches (5 cm) or water or however much fits in the pot to still give the bowl at least 1 inch (2.5 cm) of clearance above the water. Place pot over medium-high heat.
- Place the bowl over the pot and drizzle vegetable oil over top of the butterscotch chips; stir to combine well.
- Let the heat from the water melt the chips, stirring often and reducing heat as the water comes to a boil.
- Once chips are fully melted and mixture is smooth, remove the bowl from the pot. Add noodles and nuts to the melted chips and stir vigorously to combine well, crushing noodles slightly as you do so. Continue to stir until noodles and nuts are well coated.
- Drop heaping teaspoonfuls of the butterscotch and noodle mixture onto a parchment-lined baking sheet. Let cool completely before serving.
- Store any leftovers in an airtight container.
Makes about two dozen.
Constantly Cooking with Paula Roy 