Preparation / Directions:
Heat butterscotch chips, corn syrup, margarine and vanilla in a 2-quart saucepan over loe heat, stirring conatantly until butterscotch is melted and mixture is smooth. Remove from heat, stir in Cheerios and peanuts until well coated. Drop mixture by rounded teaspoonfuls onto waxed paper. Refrigerate until firm, about 25 minutes. Refrigerate any leftover candies. Makes about 3 dozen. SUGGESTION: If you set the mixture low heat and stir in Cheerios and peanuts, it mixes better/ Also, drop themixture into cupcake liners. You may also add afew sunflower seeds or coconut for variety.