Step 1

Combine the peanut butter and butterscotch chips in a large bowl. Microwave at HALF power (50%) for about 4 minutes, stopping and stirring after each minute.

Step 2

When the mixture is smooth and liquid, add the chow mein noodles and the peanuts. Stir to coat completely.

Step 3

Use a spoon to drop about a tablespoon of the noodle mixture onto a parchment-lined baking sheet. Use the tips of your fingers to gently shape them into "haystacks." If desired, sprinkle the top of each one with Maldon salt.

Step 4

Allow the cookies to sit at room temperature for at least 2 hours, until cooled completely and hardened.