Chocolate Peanut Puffs Recipe

Set up a double-boiler over low heat. Place the baking sheets into the freezer to cool.

Combine 1½ cups of chocolate chips and 1½ cups of butterscotch chips in the double-boiler, then mix continuously until nearly melted for about 10 minutes.

Add ½ cup of chocolate chips and ½ cup of butterscotch chips, then continue to cook and stir, for 10 minutes more, until the chips are completely melted. Fold the rice cereal and salted peanuts into the melted chip mixture.

Remove the baking sheets from the freezer, then cover each with a sheet of waxed paper.

Remove the chocolate mixture from the heat and drop spoonfuls of it onto the waxed paper, heaping the cookies into tidy piles.

Place the filled baking sheets into the fridge until the chocolate hardens for 15 to 20 minutes.

Serve chilled, and enjoy!