12 ounces chocolate chips
3 tablespoons creamy peanut butter
1 (4.5 ounce) bag or can of shoestring potatoes
1 cup shopped pecans
In the top of a double boiler, melt chocolate and peanut butter. Stir in pecans then potato strings. Drop by tablespoonfuls onto waxed paper. Cool completely. Cover tightly and store in a cool place.