Chocolate Butterscotch Peanut Clusters

1. 1

   Prepare two baking sheets by lining them with wax paper.

2. 2

   Melt the bags of chips in a saucepan over medium heat, adding the Spanish peanuts once the mixture has melted.

3. 3

   Stir the peanuts and coat completely.

4. 4

   Drop by teaspoonfuls onto the wax paper.

5. 5

   Refrigerate until solid, at least two hours.

* Per serving · 4 servings · Values may vary.

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