Chocolate Nut Clusters - cooking recipe

Ingredients

1 (12 oz.) pkg. Nestle semi-sweet chocolate chips
1 (12 oz.) pkg. Nestle butterscotch chips
5 c. red skinned, salted, freshly roasted Spanish peanuts

Preparation

Melt the chocolate chips and butterscotch chips in top of double boiler over boiling water.
Place cover on double boiler to keep out steam and keep in heat.
Takes about 20 minutes for these to melt; stir frequently.
Add peanuts, one cup at a time, stirring well after each addition.
The last addition makes a very stiff mixture.
When all nuts are well covered with the chocolate-butterscotch mixture, remove from heat and drop by teaspoon or half-teaspoon onto a wax paper covered cookie sheet. Refrigerate.
(Takes several cookie sheets.)
These will become solid in a couple of hours.