I will confess, I am GREAT at remembering to bake. I bake every week, and bake one of these really cool vegan recipes every other week. What I’m really bad at is remembering to write the damn blog post afterwards. So, sometimes I end up writing three at once. Which is exactly what is going to happen today. (I’ll be better I promise!)

Anyway, today is a very simple recipe for our first ever sequel: The Rescuers Down Under. I find that this movie gets very overlooked, probably due to being smack dab in the middle of the Disney Renaissance between The Little Mermaid and Aladdin, but it really is a stunning film. If you haven’t seen it, I do recommend giving it a watch.

For this recipe, all you need is 4 simple ingredients:

• 3/4 cups butterscotch chips. I used King David’s Butterscotch Chips since they are vegan.
• 1/2 cup smooth peanut butter
• 2 cups crispy chow mein noodles
• Jordan Almonds (or regular almonds– anything with confectioner’s glaze may not be considered vegan because it is derived from beetle shells.)

The steps are quite easy to follow:

1. Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until it is melted.
2. Pour the mixture into a large bowl of the chow mein noodles and stir until combined.
3. Fill each compartment of a muffin tray with a spoonful of the mixture
4. Let it cool for 10 minutes, then remove from the tray.
5. If you want, add almonds as the eggs.

That’s it! Does this really qualify as a bake, if there’s no use of the oven? I don’t know, but I find them delicious and easy, so I’m not worried about it. They are best kept cold, so you may want to store them in the fridge.

Enjoy!