1 c. butterscotch chips
1/2 c. pecan or walnut pieces
2 c. chow mein noodles

Cover a cookie sheet with waxed paper. Melt butterscotch chips in a double boiler, saucepan or in the microwave. Stir until smooth. Remove from heat. Stir in nuts and noodles until coated. Drop by spoonfuls of the mixture onto the waxed paper to make a tiny haystack. Do this until all the haystacks are made. Refrigerate for 15 minutes.