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1 bag crunchy chow mein noodles (12oz)
1 bag butterscotch morsels
1 cup creamy peanut butter
Melt butterscotch bits and peanut butter together in top of double
boiler; bottom section's water should just be simmering.
Dump the noodles into a large bowl. When the bits and peanut butter
are melted together, all smooth and creamy-throw the whole mess on top of
the crunchy noodles in the bowl. Mix well.
On waxed paper, drop the now-gross looking mixture of
scotchie-butter-noodle mess by teaspoonfuls onto the waxed paper. If you
want big cookies, drop big hunks. If you want to be lady-like; teaspoons
are fine. Let the lumps set at room temperature until firm.
Once the lumps are set and firm, they are no longer to be referred
to as lumps of mess-- they are now SCOTCHIENOODLES!!!!