2 - 6 oz. pkg. chocolate chips
1 - 6 oz. butterscotch chips
3/4 - 1 cup salted peanuts
2 - 3 oz. cans chow mein noodles
Melt chocolate chips and butterscotch chips in double boiler. When partly cooled, stir in peanuts. Pour mixture over noodles. Drop by teaspoonfuls onto cookie sheet lined with wax paper and refrigerate until firm. Makes about 4 dozen.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
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