Chocolate Rice Noodle Haystacks

These are some of my favorite sweets. Easy and sooooo good! I found the recipe in a church cookbook and made a couple adjustments after making it. The original recipe called for chow mein noodles but I prefer the rice noodles. Yield is an estimate as it depends on how big you scoop them :) Update: Dec 2011 - I made these today and reduced the peanut butter by 2 Tbsp and it worked well. I have updated the ingredient amount to reflect the change.

• Ready In: 20 mins
• Yields: 16 cookies

Ingredients

• 3  ounces  semi-sweet chocolate chips
• 3  ounces  butterscotch chips
• 6  tablespoons creamy peanut butter
• 3  ounces  asian-style crunchy  noodles, see note*
• 1  cup mini marshmallows

Directions

1. Melt the chocolate chips, butterscotch chips and peanut butter in the microwave (be careful not to scorch! - my 900W microwave takes 1.5 minutes on 70% power or about 70 seconds on high), stirring every 25 seconds or so until smooth. You can also use a double boiler on the stovetop.
2. Stir in the noodles and marshmallows.
3. Drop by spoonfuls onto waxed paper or parchment paper and allow cookies to harden (may have to chill in fridge).
4. *Note: These are made by La Choy and come in a blue cardboard can. They are sold as a "topper" for salads or main dishes and are made with rice and wheat flour. Not to be confused with regular dried noodles that you would boil and add a sauce to or use in a soup!