Paula Kelly, The Fields Club Thursday Women AA3
1 cup finely chopped semisweet chocolate
1 cup finely chopped milk chocolate
1 cup butterscotch chips
½ cup unsalted dry-roasted peanuts
½ cup crushed pretzels
Place all the chips in the top of a double boiler and stir over medium heat until melted. Remove from heat and fold in peanuts and pretzels. Let cool slightly. Line a baking sheet with parchment paper and scoop on heaping tablespoons of the chocolate mixture. Refrigerate for 5 minutes. Remove from fridge, and with your fingers, gently form into balls. Cover and refrigerate until ready to serve.
