Chocolate Chow Mein Clusters
|Chocolate chips||375 Milliliter (1 1/2 Cups)|
|Butterscotch chips||250 Milliliter (1 Cups)|
|Butter||125 Milliliter (1/2 Cup)|
|Smooth peanut butter||50 Milliliter (1/4 Cup)|
|Dried chow mein noodles||500 Milliliter (2 Cups)|
|Salted peanuts||250 Milliliter (1 Cups)|
|Candied cherry halves||250 Milliliter|
In top of double boiler over hot (not boiling) water, melt chocolate and butterscotch chips, butter and peanut butter, stirring often.
In bowl, stir noodles with peanuts; pour in chocolate mixture and mix well.
Spoon into 1 inch (2.5 cm) mounds on waxed paper lined baking sheets; garnish each with cherry half.
Let stand for 30 minutes or refrigerate for 20 minutes or until firm. (Clusters can be layered between waxed paper in airtight container and refrigerated for up to 1 week or frozen for up to 3 months.
Let come to room temperature before serving.)