Sunday, July 19, 2009

Tumbleweeds

sweet-salty treat


1 package (11 ounces) butterscotch chips
2 tablespoons creamy peanut butter
1 jar (12 ounces) dry roasted peanuts
1 can (4 ounces) potato sticks

In a large heavy saucepan, melt butterscotch chips and peanut butter; stir until smooth. Remove from the heat; stir in peanuts and potato sticks.

Drop by tablespoons onto waxed paper-lined pans. Refrigerate until firm. Store in an airtight container.

Yield: 5 dozen

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