2 cups semisweet chocolate chips
2 cups butterscotch chips (or 2 more cups chocolate chips)
1 12-ounce can of cocktail peanuts
6 ounces chow mein rice noodles
Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper, foil or parchment paper lined cookie sheets. Top with colored sprinkles if desired. Cool. Store covered in the refrigerator.
Doesn’t get much easier than that does it?!