- 1 cup butterscotch chips
- 1/2 cup crunchy peanut butter
- 2 cups miniature marshmallows
- 1 (3 ounce) can chow mein noodles
- In a saucepan over low heat, cook and stir butterscotch chips and peanut butter until chips are melted. In a large bowl, combine marshmallows and chow mein noodles. Add the butterscotch mixture and stir to coat. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 10 minutes.