2 (6 oz.) pkgs. chocolate chips
2 (6 oz.) pkgs. butterscotch chips
2 (3 oz.) cans La Choy chow mein noodles
1/2 c. peanuts or cashews

Melt chocolate and butterscotch chips in a heavy saucepan over low heat, stirring constantly. Remove from heat and quickly stir in noodles and nuts so they are evenly coated. Dip out by teaspoonful onto wax paper. Chill and keep refrigerated. Makes about 24 clusters.