Sunday, September 25, 2011

TUMBLEWEEDS

1 pkg (12-oz) butterscotch chips
2 tbsp creamy peanut butter
1 can (12-oz) peanuts
1 can (4-oz) Shoestring Potatoes

In a double boiler over very hot water, melt the butterscotch chips with the peanut butter. When completely melted and smooth, remove from the heat. Stir in the peanuts and the potatoes until mixed in. Drop by teaspoonsful onto waxed paper. Allow to cool before trying to handle. Store in an airtight container.

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