12 oz. chocolate chips
12 oz. butterscotch chips
1 tsp. vanilla
2 lbs. powdered sugar
1 lb. Spanish peanuts
1/4 c. dry instant vanilla pudding
2 c. peanut butter
1 c. butter
1/2 c. evaporated milk

Melt and mix chips and peanut butter. Put half of mixture in a jelly roll pan and freeze. Mix butter, evaporated milk and dry pudding. Bring to a boil and boil one (1) minute. Add vanilla. Mix in powdered sugar. Spread over first layer and freeze.

Mix peanuts with remaining half of first layer. Spread over second layer and freeze. (1/2 recipe can be made in a 9x13 inch pan)