12 oz. chocolate chips
12 oz. butterscotch chips
2 c. smooth peanut butter
1 lb. peanuts
1/2 lb. butter
1 pkg. instant vanilla pudding mix
1/2 c. evaporated milk
1 tsp. vanilla
2 lbs. powdered sugar

Melt first 3 ingredients and mix. Pour 1/2 of melted mixture into flat (approximately 9x11) cake pan. Spread evenly and put into freezer to set. Mix peanuts into the other half of mixture and set aside.

Melt butter. Add vanilla pudding mix, evaporated milk, vanilla, and powdered sugar. Beat until smooth and layer on top of chocolate. Return to freezer, layer remaining chocolate and nut mixture on top. Easier to cut when very cold.