12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
1 c. peanut butter
2 tbsp. butter
2 c. powdered sugar
1/2 tsp. maple flavoring (or to taste)
1/2 c. sweetened condensed milk
8 to 12 oz. Spanish peanuts

In double boiler, melt together chocolate and butterscotch chips with peanut butter. Spread 2/3 of melted mixture on bottom of buttered 13x9 inch pan. Cool until firm. Cream together butter, sugar, maple flavoring and milk, pour over chocolate. Top with Spanish peanuts, and spread remaining melted chocolate over top. Cool and cut into small squares.