Peanut Butter Butterscotch Mounds

1 16-ounce jar Smucker's Natural Creamy Peanut Butter
1 12-ounce package butterscotch morsels
8 ounces almond bark (or 1 cup white chocolate morsels)
3 cups chow mein noodles
1 cup chopped salted peanuts

Combine peanut butter, butterscotch morsels, and almond bark in large saucepan. Heat over low heat until melted and smooth. Stir in chow mein noodles and peanuts.

Drop mounds (about two tablespoons each) onto waxed paper. Mounds can be chilled until set. Mounds can be stored at room temperature or refrigerated.

Variation: You can use 3 cups of broken pretzel sticks instead of chow mein noodles.

Makes four dozen.