Easter is on it’s way and I’ve always thought of this holiday as a very kid-friendly one. When I was growing up, my grandparents saved a giant Snoopy figurine all year full of spare change and on Easter Sunday after church and a family meal, we would have a huge egg hunt in their yard. My grandparents would fill plastic eggs with the spare change and candy. If you were lucky enough to get an egg with a dollar bill it in, it felt like you had won the lottery!
My mom would always make butterscotch haystacks as well. They are a very easy no-bake dessert which makes them perfect for getting your kids involved. I’ve taken her recipe and swapped out the peanut butter for cookie butter. I used the Biscoff brand but I’ve heard Trader Joe’s has a great one as well.
I also shaped mine into nests and added Cadbury mini eggs to make them festive for Easter. The process for making these is so easy, it almost doesn’t need a recipe. Start by melting the whole bag of butterscotch chips in the microwave. Then stir in 3/4 cup of cookie butter.
Once you have a completely smooth texture, stir in the chow mein noodles and marshmallows. I know this looks super weird and slightly gross, but hang in there with me.
From here, all you have to do is spoon the mixture onto a sheet of parchment paper, and refrigerate the stacks for about 30 minutes, or until they are firm and cold to the touch.
Once they are cold, you can take them out of the fridge and top them with the mini egg candies. You can store these at room temperature and they will remain solid. But I think once you try one, you won’t be storing them for long!
Easter Crack Stacks
Ingredients
- 11 oz bag butterscotch chips
- 3/4 cup cookie butter
- 3 cups chow mein noodles
- 2 cups mini marshmallows
- Cadbury Mini Egg candies
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- In a microwaveable large bowl, melt the butterscotch chips in the microwave as directed on the package. Once melted, stir in the cookie butter.
- Once you have a smooth and melted mixture, add in the chow mein noodles and marshmallows. Gently stir to combine.
- Spoon mixture onto the prepared cookie sheets and make a small indentation in the top like a nest. Refrigerate for at least 30 minutes, or until the haystacks harden.
- Remove from the fridge and top with a few Cadbury mini eggs. Serve room temp. Store at room temp in a sealed container.
