Nutchos

By á-1926

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Ingredients

2 10 oz pkgs. semisweet chocolate chips
1 10 oz pkgs. peanut butter chips
2 cups salted peanuts
7 oz. box ripple potato chips coarsely crumbled

Details

Preparation

Step 1

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.