2 pkgs. (6 oz. each) butterscotch chips
1 5oz or 6 oz can chow mein noodles
Melt chips in double boiler over hot water. When thoroughly melted, stir in chow mein noodles. Remove from heat and drop by teaspoonfuls on wax paper and allow to harden. Store in refrigerator.
I've made these before, commonly referred to as haystacks. Always good, always a favorite addition to Xmas baking, and always easy to make. Just make sure you have plenty of napkins on hand as they can be finger-licking good!
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