Butterscotch Crunchies - cooking recipe

Ingredients

12 oz butterscotch chips
1/2 C chunky peanut butter
1 bag crunchy Chinese chow mein noodles

Preparation

Melt butterscotch chips and chunky peanut butter together on low heat. (I use a double boiler.) Then crunch up the noodles and stir them into the butterscotch mixture. Spoon drop onto cookie sheet (about tablespoon size) and put in fridge until cookies set - about 15 minutes. Makes 4 dozen cookies.