1 c. chocolate chips
1 c. butterscotch chips
2 tbsp. peanut butter
4 c. Kellogg's Corn Pops
3/4 c. salted cocktail peanuts

Melt chips and peanut butter together in large saucepan, over very low heat, stirring constantly until smooth. Remove from heat. Add Corn Pops and peanuts. Stir until well cooled. Drop by rounded teaspoons onto waxed paper or buttered baking sheet. Let stand at room temperature until firm. Yield about 4 1/2 dozen 1 inch diameter.