1 c. semi-sweet chocolate chips
1 c. butterscotch chips
1 c. peanut butter
1 c. (8 oz.) dry roasted peanuts
1/4 c. milk
2 tbsp. vanilla pudding mix
1/2 c. butter
3 1/4 c. unsifted powdered sugar
1/2 tsp. maple flavoring

Combine chocolate and butterscotch chips with peanut butter in 2 quart glass bowl. Microwave on HIGH, uncovered, for 3 to 3 1/2 minutes or until softened, stirring once. Stir until smooth. Line a 9 x 13 inch baking pan with waxed paper. Spoon half of chocolate mixture into pan; spread evenly. Refrigerate until set, about 1 hour (or freeze for 15 minutes). Stir peanuts into remaining chocolate mixture and allow to stand at room temperature. When chocolate is just about set. Combine milk and pudding mix in a glass bowl, add butter. Microwave on HIGH, uncovered, 1 1/2 to 2 minutes or until mixture boils, stirring once. Stir in powdered sugar and maple flavoring; blend well. Spread over chocolate layer. Spoon remaining chocolate with peanuts over top; spread to cover. Refrigerate until set, about 2 hours. Lift out of pan and peel off paper. Cut into squares, store in refrigerator