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Wednesday, December 12, 2012
12 oz bag semi-sweet chocolate chips
12 oz bag butterscotch chips
5 oz can chow mein noodles
16 oz jar salted or lightly salted peanuts
Melt chocolate chips and butterscotch chips in a saucepan over medium heat. Stir until the chips are completely melted and the mixture is smooth.
Remove from heat and add the chow mein noodles and peanuts. Stir until the noodles and peanuts are completely coated. Place wax paper on cookie sheets and then drop the mixture by spoonfuls onto the wax paper. This process is easiest if you use two spoons - fill one spoon with the mixture and then use the other spoon to scrape it onto the wax paper.
Place the cookie sheets in the fridge until the Peanut Clusters are completely set. I prefer to eat them cold, but they taste wonderful at room temperature too!