To a large microwave safe bowl, add the chocolate chips and peanut butter. Microwave for 30 seconds, stir, then repeat until smooth and fully melted.
Pour in the toffee bits, chopped cashews, and chow mein noodles. Stir to evenly distribute and get everything coated.
Line a baking sheet with parchment paper or wax paper and use a cookie scoop to scoop out the haystacks on the prepared pan.
Let the haystacks set for approximately 15 minutes. Popping the baking sheet into the fridge will speed up the process.
Lightly chop the chow mein noodles if you like a smaller texture. If you don't have/like cashews, use peanuts, walnuts, or almond slivers.Creamy or crunchy peanut butter can be used. Use your favorite chocolate chip, I use Ghirardelli 60%, but semi-sweet or white will work. Candy/almond bark also works.Store covered at room temperature for up to two weeks.