Begin by placing the butterscotch chips in a microwave-safe bowl. Heat them in the microwave in 30-second intervals, stirring in between, until they are completely melted and smooth. Be careful not to overheat, as this can cause the chips to seize.
Once your butterscotch chips are melted, add the creamy peanut butter to the bowl. Stir the mixture until it is well combined and smooth. This will create a luscious, creamy base for your haystacks.
Gently fold in the crispy chow mein noodles into the butterscotch and peanut butter mixture. Ensure that all the noodles are evenly coated with the mixture, giving each noodle a lovely layer of sweetness.
If you’re feeling adventurous, mix in the salted peanuts at this stage for an extra crunch. This step is optional but adds a nice texture contrast to the smoothness of the butterscotch and peanut butter.
Using a spoon or your hands, scoop out small portions of the mixture and drop them onto a baking sheet lined with parchment paper. Shape them into little mounds or haystacks—no need for perfection here; the rustic look is part of their charm!
Place the baking sheet in the refrigerator and allow the haystacks to set for about 30 minutes. This will help them firm up and hold their shape.
