In a microwave-safe bowl, combine white chocolate and heat in 30-second increments, stirring after each until fully melted and smooth, about 1 to 2 minutes.

Remove from microwave and add creamy peanut butter to the melted white chocolate. Stir vigorously for about 30 seconds until the mixture is homogenous and velvety.

Gently fold in the chow mein noodles with a rubber spatula, ensuring they are well coated in the chocolate-peanut butter mixture.

Using a spoon, scoop the mixture into the cups of a greased muffin tin, shaping them into small nests. Create an indent in each nest for the candy.

Once all nests are formed, gently press a few Easter candy eggs into the center of each one.

Place the muffin tin in the refrigerator and chill for at least 30 minutes, or until the nests are firm and set.

After chilling, carefully remove the haystacks from the muffin tin by gently lifting them out.