We’re always on the hunt for something to make for Anita to take to work to share with her co-workers. Usually that means snacks. And although we like to keep it simple, that doesn’t mean we’d ever sacrifice flavor. When I came across this recipe for Ting-A-Lings I quickly put it on our to-make list. They’re crunchy, chocolatey, and butterscotch-y and fun! Oh yes, they disappeared in no time.
You can make all sorts of different variations on Ting-A-Lings. Use white chocolate instead of semi-sweet. Try different nuts. Substitute fried Ramen noodles (a dash of oil in a skillet, add crushed Ramen, and fry until golden. Also great on salads or on soups!). You name it, you can’t go wrong.
For a nice twist, substitute your favorite chopped nuts (pecans or walnuts would be great!) for the salted peanuts. Toast them for a few minutes in a small skillet first, letting them cool completely before adding to the chocolate and butterscotch mix.
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 2 cup chow mein noodles
- 1 cup salted peanuts
- Lay out a good sized piece of wax paper.
- Melt the chocolate and butterscotch chips in a double-boiler.
- Remove from heat and stir in the noodles and peanuts.
- Drop mixture by the tablespoon onto the wax paper.
- Let cool and set. If your room is hot (like our kitchen was) you’ll want to transfer the candy to the fridge to set.
Nutritional values are approximate.