Combine in top of double boiler peanut butter and butterscotch morsels. Place over hot (not boiling) water till butterscotch morsels melt. Stir until blended. Add chow mein noodles and stir until well-coated. Drop teaspoonfuls onto waxed paper lined cookie sheet. Top with candied cherry. Chill until set.
Two 6-oz. pkg. (2 cups) butterscotch chips
1 cup smooth peanut butter
one 3-ounce can chow mein noodles
1 cup quick-or old fashioned oats, uncooked
1 cup miniature marshmallows
1/2 cup dark seedless raisins
Place butterscotch pieces and peanut butter in large saucepan. Melt over low heat, stirring constantly. Remove from heat and stir in remaining ingredients. Spread mixture evenly in a greased 9-inch square pan. Cover and refrigerate 1 hour. Cut into squares. Store covered in refrigerator or a cool place.