Grandma'S Peanut Clusters - cooking recipe

Ingredients

1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package butterscotch chips
1 lb Spanish peanut (I buy them in bulk. I usually use just over a pound when I make them.)

Preparation

Melt together the two packages of chips in a double boiler over medium-low heat, stirring often. What ever you do- Don't get ANY water in the chocolate mixture or the chocolate with just glob up and won't melt.
After it is all melted, stir in the peanuts. More can be added if need be, of course.
Drop 3/4\"-1\" globs of the mixture onto a large sheet of wax paper or into miniature cupcake liners.
Cool in the fridge for 30 minutes to an hour, or until firmly set.