1 (12 oz.) pkg. butterscotch chips
1 c. peanut butter
1 (5 oz.) can chow mein noodles
8 oz. dry roasted peanuts

In double boiler, melt butterscotch chips. Add peanut butter, stirring until melted. Mix in peanuts. Remove from stove. Add noodles a little at a time. Line cookie sheet with waxed paper. Drop mixture by teaspoonful on waxed paper. Refrigerate 1 hour until firm.