Add the chocolate chips to a saucepan and place over low heat.

Stir slowly as the chocolate melts, keeping the heat gentle until smooth and glossy.

Stir in the peanut butter until fully blended, then remove the pan from the heat.

Add the chow mein noodles and fold gently until evenly coated.

Add the shredded coconut and mix just until everything is evenly combined.

Scoop loose mounds onto parchment-lined trays without pressing or shaping.

Let the haystacks set at room temperature until firm, or chill briefly to speed setting.