My son came home from a Spring Break camp at a local science center yesterday with a smile on his face and a piece of paper in his hand. He had been in a 3-day class where they studied birds, and today they had gotten a treat: Peanut Butter Butterscotch Nests. He liked them so much he asked for the recipe. And they actually went to the trouble to print out a copy and give it to him. Not many 8-year old boys think to ask, and not many places would go out of the way to cater to a request.
So, when he asked if we could make them today, I thought it was the perfect Spring treat. Since the first day of Spring is in just a few days (March 20th), these are very timely.
The original recipe comes from here, and takes only four ingredients: butterscotch chips, peanut butter, mini marshmallows and chow mein noodles. Healthy they a’int, but they are very tasty.
Peanut Butter & Butterscotch Nests
- 1-11 oz. bag of butterscotch chips
- 3/4 c. creamy peanut butter
- 3-1/2 c. mini marshmallows
- 10 oz. chow mein noodles (I bought a 12 oz. bag and just dumped what I felt was about 5/6 of the bag in)
1. Line cookie sheets with waxed paper. In a large bowl, combine the mini marshmallows & chow mein noodles and set aside.
2. Pour butterscotch chips into a microwaveable bowl. Microwave at 70% power for 1 minute, then take the bowl out and stir. Continue doing this in 10-20 second intervals until the chips are melted and smooth. (It took me 35-40 extra seconds or so total.)
3. Mix the peanut butter into your melted butterscotch chips. Pour the mixture over the marshmallows and chow mein noodles.
4. Stir until well combined, then drop onto your waxed paper by rounded tablespoons (mine were VERY generous). Refrigerate until ready to serve.
There you go! Easy, and very yummy. I sometimes get nervous that butterscotch things are going to be too sweet, but the peanut butter sets it off nicely.
Happy Spring! 🙂