NUT CLUSTERS

1-1/4 CUP CHOCOLATE CHIPS

3/4 CUP BUTTERSCOTCH CHIPS

1 TSP. MARGARINE

1 CUP PEANUTS

LINE TWO BAKING SHEETS WITH WAX PAPER.

IN TOP OF DOUBLE BOILER OVER HOT (NOT BOILING)

WATER, MELT TOGETHER CHOCOLATE AND BUTTERSCOTCH CHIPS AND MARGARINE.

REMOVE FROM HEAT.

STIR WELL WITH WOODEN SPOON UNTIL SMOOTH AND UNIFORMLY BLENDED.

ADD PEANUTS AND MIX WELL.

DROP ROUNDED TEASPOONS OF MIXTURE ONTO WAXED PAPER.

REFRIGERATE UNTIL CHOCOLATE IS FIRM.

PLACE BETWEEN LAYERS OF WAXED PAPER IN CONTAINER WITH TIGHT FITTING LID.

STORE IN REFRIGERATOR OR FREEZER.