Line a large baking sheet or tray with parchment paper or a silicone baking mat. This prevents the haystacks from sticking and makes cleanup easier.

Measure the chow mein noodles and place them in a large mixing bowl. If you are adding peanuts or pretzel pieces, measure those ingredients now so everything is ready once the butterscotch mixture has melted.

Step 2: Melt the Butterscotch Chips and Peanut Butter

Place the butterscotch chips and creamy peanut butter in a microwave-safe bowl.

Microwave the mixture in 20-second intervals, stirring thoroughly after each interval. Continue until the chips are mostly melted and the mixture becomes smooth. The residual heat will help melt any remaining small pieces as you stir.

Alternatively, place the ingredients in a heat-safe bowl over a saucepan of gently simmering water. Stir until melted and smooth, making sure the bottom of the bowl does not touch the water.

Avoid overheating the butterscotch chips, as they can become thick or grainy. If the mixture seems too thick, continue stirring gently before adding anything else.

Step 3: Add the Vanilla and Noodles

Remove the melted mixture from the heat. Stir in the optional vanilla extract and a small pinch of salt if desired.

Add the crispy chow mein noodles to the bowl. Using a silicone spatula, gently fold the noodles into the butterscotch-peanut butter mixture until they are evenly coated.

Work carefully to keep the noodles as intact as possible. If you are adding roasted peanuts or pretzel pieces, fold them in at this stage.

Step 4: Form the Haystack Clusters

Use two spoons or a small cookie scoop to drop portions of the mixture onto the prepared baking sheet.

Shape each portion into a loose mound resembling a little haystack. The clusters do not need to be perfectly uniform; their irregular shape is part of their charm.

Leave a small amount of space between each cluster. If desired, add a few sprinkles or small decorative toppings before the coating begins to set.

Step 5: Let the Haystacks Set

Allow the clusters to cool at room temperature for approximately 30–60 minutes, or until firm. If your kitchen is warm, place the tray in the refrigerator for 15–25 minutes to help them set.

Once firm, carefully remove the haystacks from the parchment paper and transfer them to an airtight container.

Serve immediately or store them for later. Their combination of crunchy noodles and creamy butterscotch coating makes them a delightful treat for almost any occasion.