1 c. butter
1 (12 oz.) pkg. butterscotch chips
1 (12 oz.) pkg. chocolate chips
2 c. peanut butter
2 lbs. powdered sugar
1/2 c. evaporated milk
1/4 c. vanilla pudding (not instant)
2 c. Spanish peanuts

Melt chips and peanut butter in double boiler. Put 1/2 of mixture in 13"x15" jelly roll pan. Freeze. Keep other half warm. Cook butter, milk and pudding. Boil 1 minute. Add powdered sugar. Stir well. Add 1/2 teaspoon maple flavoring. Spread on frozen, chocolate mixture. Add peanuts to remaining 1/2 chocolate mixture and spread on white layer. Cut when warm. Refrigerate or freeze.