6 oz butterscotch chips
1/2 cup peanut butter
2 ounces dark or milk chocolate
Line a sheet pan with wax paper and set aside.
In a large skillet over medium-low heat, melt
the butterscotch chips and peanut butter.
Stir with a spatula occasionally to prevent
burning and to smooth the mixture. When fully
melted, stir in the chow mien noodles. Drop large
spoonful's onto the wax paper lined sheet pan and
place in fridge to set up. Melt a small quantity of
chocolate and pour into a Ziploc bag. Use scissors
to snip just the very tip of a corner off to use the bag
for drizzling chocolate over the cookies once the
coating has set up.
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