From the kitchen of Maria Jones
Melt:
24 oz bag milk chocolate chips
1 bag butterscotch chips (6oz)
1 c peanut butter
Add:
3 c cocktail peanuts
Let cool slightly.
Drop by spoonful onto cookie sheet covered with wax paper.
Refrigerate until set.
Keep refrigerated in a sealed container.
Makes approx. 56 candies.