Line a large baking sheet with parchment paper, a silicone baking mat, or wax paper.

Fill a saucepan about ⅓ full with water and place a heat proof bowl or pan on top (this works as a homemade double boiler, if you have a double boiler, use that instead).

In the top bowl or pan, mix together the butterscotch chips, chocolate chips and creamy peanut butter.

Heat over medium heat until the water in the bottom pan is simmering and the top ingredients start to melt.

Stir well, reduce heat to medium low and continue stirring until the mixture melts into an even mixture, about 5-7 minutes.

Gently fold in the peanuts and chow mein until fully coated.

Remove the pans from the heat.

Using large spoons, scoop out a mound of the mixture and transfer it to the prepared baking sheet or countertop.

Repeat until you’ve formed mounded haystacks out of all the mixture, working quickly so that it doesn’t harden in the pan.