12 oz. pkg. (2 c.) butterscotch flavored chips
12 oz. pkg. (2 c.) semi-sweet chocolate chips
3 c. salted Spanish peanuts

Line cookie sheets with waxed paper. In top of double boiler, over hot water, melt butterscotch and chocolate chips until smooth. Stir in peanuts until well coated. Drop mixture by rounded teaspoons onto cookie sheets. Chill in refrigerator until set. Makes about 4 dozen.