12 oz. pkg. butterscotch chips
6 oz. pkg. chocolate chips
2 tsp. paraffin wax
1 lb. Spanish peanuts

Melt paraffin in double boiler. Add chips. Melt until able to stir smoothly. Add nuts and drop by teaspoon on wax paper lined cookie sheet. Put in refrigerator to harden. Remove from wax paper and store in container in refrigerator.