2 (6 oz.) pkg. chocolate chips
2 (6 oz.) pkg. butterscotch chips
2 (3 oz.) cans LaChoy 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 teaspoonfuls onto waxed paper, chill and refrigerate. Yield: 24 clusters.