12 oz. chocolate chips
12 oz. butterscotch chips
1 (18 oz.) jar peanut butter
1 (16 oz.) jar dry roasted peanuts
1 c. butter
1/4 c. reg. vanilla pudding mix
1/2 c. milk
2 tbsp. powdered sugar
1 tsp. whole flavoring

Melt together the chips with peanut butter. Put 1/2 mixture in jelly roll pan - refrigerate. To other half add peanuts. Set aside.

Combine butter, dry pudding and milk; boil 1 minute. Remove from heat. Add powdered sugar and maple flavoring. Beat and spread on first layer in pan. Cool in refrigerator. Spread remainder chocolate peanut mixture on top. Keep refrigerated. Can be frozen.