12 oz. chocolate chips
12 oz. butterscotch chips
18 oz. creamy peanut butter
16 oz. dry roasted salted peanuts
1 c. butter
1/2 c. milk
1/4 c. reg. vanilla pudding mix
1 3/4 lbs. powdered sugar
1 tsp. maple flavoring

Melt the first 3 ingredients together. Spread half in buttered jelly roll pan. Refrigerate until firm. Stir peanuts into remaining chocolate and set aside. Combine butter, milk and pudding mix in pan. Bring to boil for 1 minute.

Stir in powdered sugar and maple flavoring with mixer. Spread over firm chocolate. Spread over remaining chocolate with peanuts. Refrigerate and cut into squares about one inch.