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

Melt chips and peanut butter. Spread 1/2 of this mixture over bottom of 15 x 10 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 layer mixture. Chill. Cut into tiny squares. Store in refrigerator. Yield: 48 squares.