2 bags milk chocolate chips
2 bags butterscotch chips
1 c. peanut butter (crunchy if you like nuts)
1 bag miniature marshmallows
1/2 c. chopped nuts (optional)

Pour all chips and peanut butter in large pan. Heat on low until melted, stir frequently to prevent scorching. Remove from heat and stir in nuts. When cool enough to touch, stir in marshmallows. Pour in greased cake pan for 1 inch thick pieces or 2 pans for 1/2 inch thick. Cool in refrigerator. Cut 1 inch or 2 inch squares. (Then serve what you haven't eaten!) Servings: from 1 to 100.