• Two 6 oz. packages butterscotch chips
• One 6 oz. package chocolate chips.
• 12 oz. salted peanuts

In the top of a double boiler, melt two 6 oz. packages butterscotch chips and one 6 oz. package chocolate chips. Mix well, then stir in 12 oz. salted peanuts.

Drop by “clusters” onto a cookie sheet and refrigerate until firm.

(This recipe is from Deloris Schauerman, wife of Sam Schauerman, the President of El Camino College.)