1. In a microwave-safe bowl, combine the chocolate chips and peanut butter. Heat in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.

2. Gently fold the chow mein noodles into the chocolate-peanut butter mixture until evenly coated. If you’re adding chopped peanuts for extra crunch, stir them in now.

3. Using a spoon or small cookie scoop, drop clusters of the mixture onto a parchment-lined baking sheet. Shape them loosely or compactly as desired.

4. Allow the haystacks to set at room temperature or chill them in the refrigerator until firm. Optionally, sprinkle with a pinch of sea salt.