1 (12 oz.) semi-sweet chocolate chips
1 (12 oz.) butterscotch chips
1 square unsweetened chocolate

Melt over double boiler and add 2 cups peanut butter. Spread half the mixture in a greased 12x16 inch cookie sheet. Put in freezer to set.

FILLING:

2 sticks butter
1/2 c. evaporated milk
1/4 c. dry vanilla pudding mix (I used the cook pudding)

Bring the above to a boil and stir in a 2-pound package of powdered sugar. Spread over first layer and add 1 pound Spanish peanuts to remaining half of chocolate mixture and spread over filling. Chill. Cut into small pieces.