1. In double boiler, melt chocolate chips, butterscotch chips and peanut butter. Stir often. 2. In seperate bowl, mix chow mein noodles and peanuts. 3. Pour melted mixture into bowl of noodles. Mix well. 4. Spoon into 1-inch mounds or use small muffin tins. 5. Let stand for 20 minutes (or refrigerate). Keep in fridge x 1 week, or freeze for up to 3 months.