10 oz pkgs. semisweet chocolate chips
10 oz pkgs. peanut butter chips
cups salted peanuts
7 oz. box ripple potato chips coarsely crumbled
In a double boiler, melt chocolate and peanut butter chips. Stir in peanuts and crumbled chips. Drop on cookie sheet and leave to cool. Store in refrigerator. You can also freeze these and eat them when you're doing the laundry. Makes about 48.