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Categories:Viewed: 78 - Published at: 9 years ago
Ingredients
- 12 ounce. pkg. chocolate chips
- 12 ounce. pkg. butterscotch chips
- 1 c. peanut butter
- 1 (10 1/2 ounce.) pkg. miniature marshmallows
- 3 c. Spanish peanuts
Method
- Heat chips and peanut butter over low heat; stirring to blend.
- Set aside to cold.
- Add in marshmallows and peanuts, mixing well.
- Pour into a 13"x9"x2" buttered pan or possibly cookie sheet.
- Cold and cut into squares.
- Makes 24.