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

Melt chips and peanut butter together in a double boiler. Spread 1/2 of mixture in a 10 x 15 inch buttered pan and chill. Mix together pudding, milk, and butter. Boil 1 minute. Add powdered sugar. Spread over chilled layer. Add peanuts to other half of mixture. Spread on top and chill.