12 oz. pkg. butterscotch chips (2 c.)
12 oz. pkg. semi-sweet chocolate chips
3 c. salted Spanish peanuts

Line cookie sheets with waxed paper. Melt chips together in double boiler; stir until smooth. Stir in peanuts until well coated. Drop mixture by teaspoonfuls onto prepared cookie sheets. Chill in refrigerator until set. 4 dozen.