2 tablespoons peanut butter
6 ounces butterscotch morsels
6 ounces semisweet chocolate chips
2 cups Spanish peanuts

Combine peanut butter, butterscotch morsels, and chocolate chips in a heavy saucepan; place over low heat and cook, stirring constantly, until melted. Stir in peanuts. Drop by rounded teaspoonfuls onto waxed paper; chill until firm. Store in a covered container in
refrigerator. Yield: 48 servings.