2 cups semisweet chocolate chips
2 cups butterscotch chips
1 12-ounce can of cocktail peanuts
5 ounces chow mein noodles
Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.
Note: also known as Yankee Doodlers
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Kiyana in Olympia Wa. Jun 10, 2010
Would make this again.
My grandma has been making these for my family for years, they are so good. but of course i cant make them as well as she can.
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May 9, 2010
Would make this again.
it is gr8
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First Time Dec 24, 2009
Would make this again.
I don't think it gets any easier, even for me and they are great
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A cookie baker in California Dec 18, 2009
Would make this again.
I make this recipe every year and its a fabulous recipe.
The only thing I do differently is I used the skinny pretzel sticks. First you break the pretzels in half (about a half a bags worth, it doesn't have to be exact) and then a full can of peanuts and on bag of white chocolate chips. You can break more than one at a time so it goes faster. I also use just white cholate chips.
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A cookie baker in Texas Dec 15, 2009
Would make this again.
I make these every year but with crushed cornflakes instead of chow mein noodles. Yummy!