Line 1-3 baking sheets with parchment paper and set aside.
Using a double boil system, melt the butterscotch chips until they are smooth. To use a double boil system, fill a medium sized pot with about 1-2 inches of water. Heat the water and when it is simmering, place a large bowl over the pot. The bowl should not touch the bottom of the pot. The bowl should also cover the entire opening of the pot so that the steam does not escape. The steam will heat the butterscotch chips slowly.
When the butterscotch is completely melted, remove the bowl from the pot and add in the peanut butter. Stir until well combined.
Add the chow mein noodles and cocktail peanuts to a large bowl. Slowly pour the butterscotch-peanut butter mixture over the noodles and peanuts and gently stir to coat them.
Once everything is coated in the mixture, spoon small portions onto the baking sheets lined with parchment paper, making small “haystacks”. Top each haystack with the sprinkles of your choice if you'd like.
Set the baking trays in the refrigerator for at least one hour, preferably overnight to set.
Serve chilled or at room temperature. Store in the refrigerator in an airtight container.
The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**