Peanut Butter Butterscotch Mounds

Peanut Butter Butterscotch Mounds

1 3/4 cup peanut butter

1 (12 oz) package butterscotch chips

9 ounces almond bark, or 1 cup white chocolate chips)

3 cups chow mein noodles

1 cup chopped, salted peanuts

1. Combine peanut butter, butterscotch chips and almond bark in a large saucepan (or double broiler). Heat over how until melted and smooth. Stir in chow mein noodles and peanuts.

2. Drop mounds (about 2 tbsp each) onto waxed paper. Chill to set.

3. Store at room temperature or refrigerate.

Notes: The recipe as is makes a ton of mounds, about 4 dozen. It can easily be split in half. Nex time I'm going to try substituting semi sweet chocolate for the white chocolate...I'll update if it's a good experiment.

Recipe Origination: On the lid of my Smuckers peanut butter