I first learned this recipe when I was in Home Economics in the seventh grade. It was so easy to make, I was astonished that the candies tasted so good. Most people I knew who made chocolate candies used complicated recipes and added paraffin so they would set up quickly and not melt on your fingers. Sometimes, they added too much and the product ended up tasting like you were chewing on a piece of an old candle! Not very appetizing.
I’ve guarded this special recipe for the last fifty-five years with great secrecy. I’m sure others have stumbled onto this short cut but I have never met any of them. I hope you enjoy these yummy lumps of perfection. My father-in-law certainly did. He got his own personal package every Christmas from his brown-eyed daughter-in-law.
- 12 oz Simi-sweet chocolate chips
- 12 oz Butterscotch chips
- 1½ c Salted peanuts
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Line cookie sheets with waxed paper and set aside.
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In the top of a double boiler, melt the chocolate and butterscotch chips until smooth.
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Stir in the peanuts until well coated.
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Drop by small teaspoons onto the baking sheets.
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Allow to set in a cool place. If the cliusters are not setting up, place the sheets in the refrigerator for a while.
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Package in an airtight container, with waxed paper between layers.
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Enjoy!
