Kwans Chocolate Candy

• 1 cup Semisweet Chocolate Chips
• 1/2 cups Butterscotch Chips
• 1 teaspoon Butter Or Margarine
• 2 cups Spanish Peanuts, No Skins

1. Line a cookie sheet or two with waxed paper. Set aside.
2. In a double boiler over high heat (not boiling water), melt together chocolate and butterscotch chips and butter.
3. Remove from heat.
4. Pour water out from the pan underneath the double boiler, so you don't spill it as you stir the chips and butter.
5. In the double boiler, stir chips and butter until smooth and blended. I use a wooden spoon or a large spatula.
6. Pour peanuts into that pan, and coat them completely with the chocolate/butterscotch mixture.
7. Drop rounded teaspoonfuls onto the waxed-paper-lined cookie sheets.
8. Refrigerate until firm. I place my candy snacks into a large plastic container with a lid, then put them back into the fridge to stay firm.
9. Warning: these disappear very quickly!

chocolate chips, butterscotch chips, butter, peanuts

Taken from tastykitchen.com/recipes/desserts/kwans-chocolate-candy/ (may not work)