12 oz. pkg. semi-sweet chocolate chips
12 oz. pkg. butterscotch chips
18 oz. jar peanut butter
1 c. butter
2/3 c. milk
1 sm. pkg. vanilla pudding, not instant
2 lbs. powdered sugar
2 lbs. unsalted dry roasted peanuts

Melt 1/2 of both kinds of chips and 1/2 of the peanut butter and spread over bottom of well greased 10x15 inch cookie sheet. Chill 15-20 minutes.

Combine butter, pudding and milk in a 2 quart pan. Boil for 1 minute and add powdered sugar. Spread over the chilled base. Chill 15-20 minutes.

Melt the other 1/2 of chips and peanut butter. Add peanuts to melted mixture and spread over pudding layer. Chill and keep refrigerated until served.