1 c Semisweet chocolate chips

1 c Butterscotch-flavored chips

3/4 c Sifted powdered sugar

1/2 c Sour cream

1 t Grated lemon peel

1/4 t Salt

1 3/4 c Vanilla wafer crumbs

3/4 c Chopped toasted almonds

In a microwave-safe bowl, combine chocolate and butterscotch chips. Heat on high power in microwave oven 1 1/2 to 2 minutes until smooth and melted when stirred. Stir in powdered sugar, sour cream, lemon peel and salt until smooth. Blend in wafer crumbs. Refrigerate 15 to 20 minutes or until firm. Shape into 1 inch balls; then roll in

chopped almonds. Store in a covered container in refrigerator. Makes about 3 1/2 dozen. From The Austin American Statesman typed by jessann :)