Categories: Dessert, Fall

Ingredients

• 1 cup butterscotch chips
• 1/2 cup crunchy peanut butter
• 2 cups miniature marshmallows
• 1 (3 ounce) can chow mein noodles

Directions

1. Add butterscotch chips and peanut butter to a saucepan; over low heat, cook and stir until melted.

2. In a big mixing bowl, add the marshmallows and chow mein noodles; stir to combine.
3. Add the butterscotch mixture; stir to coat.
4. Drop mixture by tablespoonfuls onto a cookie sheet lines with wax paper.
5. Refrigerate for about 10 minutes or until set.

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