12 oz. butterscotch almond bark
1/2 c. peanut butter
1 (3 oz.) can chow mein noodles
2 c. miniature marshmallows

Melt butterscotch almond bark and peanut butter in saucepan over low heat, stirring to blend well. Pour over mixture of noodles and marshmallows in bowl; mix well. Drop by spoonfuls onto waxed paper. Let stand until firm. Yield: 36 servings.