Chinese New Year Chocolate Candy

Line a baking sheet with parchment paper or silicone baking mat to prevent sticking.

Combine semisweet chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.

Fold the dry-roasted peanuts and chow mein noodles into the melted chocolate mixture until all pieces are evenly coated.

Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart to allow for cooling.

Allow the candies to cool at room temperature for at least 30 minutes until the chocolate is completely set and firm to the touch.

Store in an airtight container at room temperature for up to one week.