12 oz. chocolate chips
12 oz. butterscotch chips
18 oz. peanut butter
16 oz. dry roasted salted peanuts
1 c. butter
1/2 c. milk
2 lb. powdered sugar
1 tsp. vanilla
1/4 c. dry regular vanilla pudding

Melt both chips and peanut butter over low heat. Spread 1/2 mixture on large jelly roll pan. Refrigerate 1 hour. Stir roasted nuts into other half of mixture. Set aside. combine butter, milk and pudding. Bring to boil for 1 minute, stirring constantly. Stir in powdered sugar and vanilla (gets very thick). Spread this mixture in jelly roll pan. Refrigerate until set. Spread remaining chips and peanut butter and peanuts mixture over this. Refrigerate.

This freezes very well. Enjoy!