1. In a large heatproof bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each until melted and smooth.

2. Stir in the creamy peanut butter and vanilla extract until fully blended and glossy.

3. Gently fold in the chow mein noodles, coating them evenly without breaking them too much.

4. Use a spoon or small cookie scoop to drop mounds of the mixture onto a parchment-lined baking sheet, forming haystack shapes.

5. Chill the tray in the refrigerator for at least 30 minutes, or until the haystacks are set and firm.

6. If desired, dip the tops of each haystack in additional melted chocolate, then sprinkle with chocolate shavings or a pinch of sea salt.

7. Serve chilled or at room temperature, and store leftovers in an airtight container.