1 (12 oz.) bag chocolate chips
1 (12 oz.) bag butterscotch chips
1 (18 oz.) jar creamy peanut butter
1 c. butter
2/3 c. milk
1 (3 1/8 oz.) box vanilla pudding, not instant
2 lbs. powdered sugar
1 lb. dry roasted peanuts

Melt together chips and peanut butter. Spread 1/2 of mixture in 15x10 greased jelly roll pan; chill. Combine butter, milk and pudding. Boil for 1 minute. Add powdered sugar. Spread over chilled base.

Add peanuts to other half of chocolate mixture. Spread over last layer; chill. Cut in tiny squares, at least 48. Store in refrigerator.