My mother made these candies when I was young, using my grandmother's recipe. Now my daughter enjoy making them...with delicious results.—Vanessa Pieper, E. Corinth, Vermont
- 2 cups (12 ounces) semisweet chocolate chips
- 2 cups butterscotch chips
- 1/2 teaspoon vanilla extract
- 3 cups chow mein noodles
- In the top of a double boiler over simmering water, melt chips and vanilla; stir until smooth. Fold in noodles. Drop by teaspoonfuls onto waxed paper. Chill. Yield: 2-1/2 dozen.
Originally published as Chocolate Crunchies in Taste of Home February/March 1996, p14
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