Prepare your station: Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.

Mix dry ingredients: In a large mixing bowl, combine the crispy chow mein noodles and the salted peanuts.

Melt the base: Place the butterscotch chips and creamy peanut butter into a medium saucepan over medium-low heat. Stir constantly with a silicone spatula until the mixture is completely melted, smooth, and glossy. (Alternatively, microwave in a microwave-safe bowl at 50% power in 30-second intervals until melted).

Combine: Pour the hot butterscotch-peanut butter mixture directly over the noodles and peanuts. Gently toss and fold the mixture until all the dry ingredients are thoroughly coated.

Scoop: Working quickly, use a spoon or a cookie scoop to drop clusters of the mixture onto your prepared baking sheet.

Cool and set: Allow the haystacks to cool and harden completely at room temperature (about 30-40 minutes) or speed up the process by placing the baking sheet in the refrigerator for 15-20 minutes.

Serve: Once firm, serve immediately or store for later!