- 2 cups peanut butter
- 1 (12 ounce) package semisweet chocolate chips
- 1 (11 ounce) package butterscotch chips
- 1 teaspoon canola oil
- 3 cups shoestring potatoes
In a medium saucepan over low heat, combine peanut butter, chocolate chips and butterscotch chips; stir until melted. Stir in oil.
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Remove from heat and stir in potatoes, mixing well.
Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.