Real Recipes From Real Home Cooks ®

peanut free hay stacks

Recipe by
Cathie Valentine
Graniteville, SC

I recently became allergic to peanuts, macadamia nuts and walnuts. I had a huge panel of tests run on me including 13 tubes of blood drawn to discover my food allergies that ascending upon me after I turned 50. (go figure) I am also allergic to 8 spices. So I occasionally tweak recipes to fit into my lifestyle of allergies later in life. Fall is my favorite season!! I love the weather, holidays and foods associated with this time of year. I have been making hay stacks for over 25 years. My daughter expects to see these hanging around this time of year. So I modified my recipe .

yield 20 or so
prep time 15 Min
cook time 5 Min
method Microwave

Ingredients For peanut free hay stacks

  • 1 pkg
    butter scotch morsels
  • 1 pkg
    milk chocolate morsels
  • 1 bag
    chow mein noodles
  • 14 oz
    jar of biscoff* cookie butter (found with peanut butter)
  • 8 oz
    package of cashew bits and pieces

How To Make peanut free hay stacks

  • 1
    in a large microwave safe mixing bowl, add both bags of morsels and microwave for 1 minute. Stir and repeat for 30 second intervals until the morsels are melted.
  • 2
    Add the jar of cookie butter and stir in well. Then add the chow mein noodles and cashews (if not allergic) and mix in well.
  • 3
    Drop by teaspoonful onto waxed paper. Refrigerate or let harden at room temperature. Will harden quicker in the refrigerator. Place in air tight contain and store in the refrigerator. Will stay fresh for a few weeks.