Begin by placing the white chocolate in a microwave-safe bowl. Microwave it on medium power for 30 seconds at a time, stirring in between, until fully melted and smooth. This should take about 1 to 2 minutes.

Once your chocolate is melted, add creamy peanut butter to the bowl. Stir the mixture vigorously until the two are completely blended and form a luscious, thick consistency.

Gently fold the chow mein noodles into the chocolate-peanut butter mixture. Coat the noodles evenly.

Using a spoon, carefully scoop portions of the mixture and place them into a non-stick muffin tin. Shape them into nest-like forms with a small well in the center.

After shaping your haystacks, gently press the Easter candy eggs into the center of each nest.

Once the nests have set and cooled sufficiently, carefully remove them from the muffin tin and allow them to cool completely on a wire rack for about 15 minutes.