Butterscotch Chinese Noodles

This is a ridiculously simple recipe.  So simple, in fact, I hesitate to call it a real recipe.  The title harkens back to the days when anything but red meat and potatoes were considered rare and exotic.

This recipe has a grand total of four ingredients. Can we say ridiculously simple?

Melt the peanut butter and butterscotch chips in a microwave safe bowl.  Alternately, you can melt this over low heat on the stove top.   A cup of butterscotch chips is about half a bag.

Stir together until smooth and creamy.

Next the mini marshmallows.  I like to use the coloured ones for interest.  White ones will work just as well.

After the marshmallows are folded int, add the crispy chow mein noodles.This is about equivalent to one large can.

I find using a spatula works best to gently fold everything together.  It also helps to make sure that all the peanut butter sauce coats all the noodles and marshmallows.

Then, you simply drop the mixture by spoonfuls onto a lined cookie sheet. Make them as large or a small as you would like.  Or, make a combination of the two, if that suits your needs better.

Pop them into the fridge for at least an hour.  They will  lose some of their shininess.  After they have set up, pop them in an air tight container and keep them refrigerated.  They will keep for a considerable length of time.  Somewhere in the neighbourhood of 2-3 weeks if necessary.

Obviously, these are not a lunch box snack for many schools or appropriate for families who struggle with peanut allergies.  If it helps, other nut butters would work just as well.  If all nuts are off the books for your house, it may take some experimenting to find an alternative.

Anyone have any suggestions?

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