Ingredients

Instructions

  1. Add butterscotch chips and peanut butter to a saucepan; over low heat, cook and stir until melted.
  2. In a big mixing bowl, add the marshmallows and chow mein noodles; stir to combine.
  3. Add the butterscotch mixture; stir to coat.
  4. Drop mixture by tablespoonfuls onto a cookie sheet lines with wax paper.
  5. Refrigerate for about 10 minutes or until set.