2 c. butterscotch chips
1 c. peanut butter
1 tbsp. vegetable shortening
1 lg. can (5 oz.) chow mein noodles
4 c. miniature marshmallows

Combine butterscotch chips, peanut butter, and shortening in small pan. Melt over very low flame until smooth. Pour into large bowl. Add noodles, mixing well. Fold in marshmallows. Drop by tablespoonfuls onto cookie sheets lined with wax paper. Chill 20 minutes in refrigerator until firm.