1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
2 c. peanut butter
1 lb. Spanish peanuts

Melt chocolate chips and butterscotch chips, and add peanut butter.

FILLING:

2 sticks butter
1/2 c. evaporated milk
1/4 c. dry vanilla pudding mix
1 tsp. salt
2 lbs. powdered sugar

Bring to a boil, butter, evaporated milk and pudding mix, and stir in powdered sugar. Beat until smooth.

Spread 1/2 of melted chips mixture in a greased 12 x 16 jelly roll pan. Chill. Spread filling over chocolate layer. Add Spanish peanuts to rest of melted chip mixture and spread over filling. Chill and cut into squares.