Dive into the sugary and crisp allure of Slow Cooker Butterscotch Stacks – a treat that teleports you back to the innocent days of childhood with every morsel. Their distinct haystack-like structure gives them their catchy name. Their standout feature, though, is the luxurious butterscotch essence that blends seamlessly with the crispy chow mein noodles and the hint of peanuts. They’ve been the star attraction at many gatherings and are a proven hit for those with a penchant for sweets.
These stacks are an excellent treat on their own. Yet, they’re flexible enough to be part of an assorted dessert spread, rubbing shoulders with cookies, brownies, and mini cakes. Complement them with a dollop of classic vanilla ice cream for a blend of smooth and crispy textures. Or, think outside the box by placing them atop a slice of hot apple pie or crumbling them over a creamy pudding. With this recipe, the ways to delight your palate are countless.
SLOW COOKER BUTTERSCOTCH STACKS
Ingredients:
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
Steps:
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.
