1 (12 oz.) pkg. butterscotch chips
1 (12 oz.) pkg. semi-sweet chocolate chips
3 c. salted Spanish peanuts

In top of double boiler, over hot water, melt chips until smooth. Stir in peanuts until well coated. Drop mixture by teaspoonsful onto waxed paper lined cookie sheets. Chill until firm. Makes 4 dozen.