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Hopscotch Crunchies

1 (11.5-ounce) package butterscotch flavored chips
1 cup creamy peanut butter
1 (6-ounce) package chow mein noodles
2 cups miniature marshmallows
Wax paper

1. Melt butterscotch chips and creamy peanut butter in the top of a double boiler over simmering water. Remove from heat. Stir in chow mein noodles and miniature marshmallows.
2. Drop by teaspoonfuls 2-inches apart onto a wax paper lined baking sheet. Chill. Serve.

Makes about 24 crunchies.