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Ingredients
- 1 package of semi sweet choclate chips- (12 oz)
- 1 packae of butterscotch morsels (11 oz)
- 2 cans Spanish Redskinned Peanuts (12 oz can)
Details
Servings 26
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
Line cookie sheets with waxed paper.
Spray 3 quart sauce pan with Pam cooking spray.
Melt together over low heat the chocolate chips and butterscotch morsels. Stirring constantly.
Once mixure is smooth and shiny add peanuts and mix thoroughly. Remove from heat.
Using medium melon baller scoop mixture onto wax paper.
Place cookie sheets into refrigerator until firm.
Remove candy pieces from cookie sheets. Store in air tight container in refrigerator.
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