12 oz. chocolate chips
12 oz. butterscotch chips
2 c. crunchy peanut butter
1 c. butter
1/2 c. evaporated milk
1/4 c. dry vanilla pudding mix (not instant)
2 lbs. powdered sugar
1/2 tsp. maple flavoring
2 c. salted peanuts (without skins)

Melt chips and peanut butter. Put half of mixture in a buttered 10"x15" jelly roll pan. Refrigerate.

Combine butter, milk and pudding mix, boil 1 minute. Sift powdered sugar into a bowl. Pour boiled mixture over this and beat until smooth. Add flavoring. Spread over refrigerated pan and return to refrigerator. Reheat remaining chocolate mixture and add salted peanuts. Refrigerate.