2 – 12 oz. packages of peanuts
1 small package of chow mein noodles
12 oz. package of semi sweet chocolate chips
12 oz. package of butterscotch chips
Melt chocolate and butterscotch chips in a dutch oven or large pot, being careful not to burn the chocolate. Stir in the other ingredients.
Drop by the spoonful on a waxed paper lined cookie sheet.
Chill in the refrigerator.
I picked up this recipe many, many years ago at a Christmas Cookie Exchange. It became a favourite of every member of the family, even those on diets. As a result I double the recipe and sometimes triple it. The amounts don’t have to be exact which is a good thing as I haven’t converted them to metric. They freeze well but if you put them in the freezer, hide them, they seem to disappear mysteriously.
from Bonnie Greenlee