Butterscotch Haystacks
By Chef Tom Fraker

1 3/4 cups Butterscotch Chips
1 3 ounce package Salted Sunflower Seeds
1 3 ounce package Macadamia Nuts chopped
1 5 ounce can Chow Mein Crispy Noodles
2 cups Mini Marshmallows
Melt the butterscotch chips over a double boiler. With the exception of the marshmallows, stir in the remaining ingredients. Once the butterscotch mixture has cooled slightly, add the marshmallows. If you add them too soon, they will melt.
Next, spoon out the haystacks onto parchment paper lined cookie sheets. Let stand until dry and cool, about 45 minutes.
Note: These were a family favorite when I was a kid.