Tumbleweeds

1 (11 oz.) butterscotch chips

2 T. creamy peanut butter

1 jar (12 oz.) dry roasted peanuts

1 can (4 oz.) potato sticks

              In a large heavy saucepan, melt chips and peanut butter.

Stir until smooth.

Remove from heat.

Stir in peanuts and potato sticks.

Drop by spoonfuls onto waxed paper-lined pans.

Refrigerate until firm.

Store in an airtight container.

Yield: 5 dozen