In a large mixing bowl, stir together the marshmallows and chow mien noodles. Set aside.
In a double boiler over medium heat, combine the butterscotch chips, peanut butter, salt and heat, stirring frequently, until fully melted. Alternatively, you can heat them in a medium-sized, microwave-safe bowl in the microwave in 30-second intervals, stirring in between each interval, until just melted. Do not over heat.
Pour the butterscotch mixture over the noodle and marshmallow mix and stir well until all the marshmallows are coated.
Drop about 1 1/2 Tbsp portions of the mix onto a parchment-lined or uncreased baking sheet to create 27-28 stacks.
Allow to sit at room temperature for 1-2 hours, or until set. For faster setting, place in the refrigerator for 20 minutes.