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6 oz. chocolate chips
6 oz. butterscotch chips
8 Tbsp. peanut butter
1 c. Spanish peanuts
1/3 bag miniature marshmallows

Melt chips and peanut butter in double boiler. Take off
heat; add peanuts and marshmallows. Spread in foil lined
8-inch square pan. Put in refrigerator for 2 hours, then cut.

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