Butterscotch “haystacks” make a whimsical base for candy pumpkins nestled up close. If you’re transporting these to a party, drop each stack into a paper muffin cup and press on a pumpkin.
|1 (6-ounce) bag butterscotch morsels (1 cup)||1 cup dry-roasted salted peanuts|
|2 cups chow mein noodles||24 candy pumpkins, such as Brach's Mellowcreme Pumpkins (you'll use about half of an 11-ounce bag, generally the smallest size bag available)|
Line 2 baking sheets with wax paper or parchment.
Put the butterscotch morsels in a microwave-safe bowl, and melt them in the microwave: Heat on high for 60 seconds and then stir well. If needed, continue to heat in two or three 10-second bursts, stirring well after each burst. (You can also melt the pieces, stirring frequently, in a double boiler over just-simmering water. Avoid overheating, which causes the morsels to seize into a stiff mass.)
Stir the chow mein noodles and peanuts into the melted butterscotch. Drop heaping tablespoons of the mixture onto the prepared baking sheets. While the haystacks are still warm, place a pumpkin on the top or pressed against the side of each treat. Refrigerate until firm, about 20 minutes.
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