Rocky Road Peanut Clusters

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 tbsp vegetable oil OR shortening
1½ cups roasted, lightly salted peanuts
1½ cups miniature marshmallows

  1. Line a large baking sheet with waxed paper.
  2. Melt chocolate chips, butterscotch chips and vegetable oil together in a large microwave-safe container. I used a Pyrex glass measuring cup.
  3. Heat on high for 30 seconds, stir, repeat, until chips are melted and smooth.
  4. Quickly stir in the peanuts and marshmallows.
  5. Drop spoonfuls of the mixture onto the waxed paper. You can make them as large or as small as you like.
  6. Let set up in the refrigerator for 15 minutes before packing. Store leftovers (ha!) in an airtight container.

Original Recipes visit: Rocky Road Peanut Clusters @

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