Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the butterscotch chips and peanut butter in 30-second bursts, stirring until smooth.

Fold in the chow mein noodles until evenly coated.

Drop heaping tablespoonfuls onto the prepared sheet and shape lightly into haystacks. Let them set at room temperature for 30 minutes or refrigerate for 15 minutes. Sprinkle with flaky salt if you like.