12 oz. pkg. (2 c.) semi-sweet chocolate chips
12 oz. pkg. (2 c.) butterscotch baking chips
2 c. peanut butter
2 c. peanuts
1 c. butter
1/2 c. evaporated milk
3 3/4 oz. pkg. vanilla pudding mix (not instant)
2 lbs. powdered sugar
1 tsp. vanilla

Butter 15x10 inch jelly roll pan. In large saucepan, over low heat, melt chocolate and butterscotch chips. Remove from heat; stir in peanut butter. Mix well. Spread half of mixture in prepared pan; chill. Stir peanuts into remaining chocolate mixture; set aside.

In large saucepan, over low heat, melt butter; slowly add evaporated milk. Stir in pudding mix. Cook, stirring constantly, until mixture is slightly thickened; DO NOT BOIL. Remove from heat. Stir in powdered sugar and vanilla; cool slightly. Carefully spread mixture over chilled chocolate layer. Chill 30 minutes.

Drop reserved chocolate-peanut mixture by tablespoonfuls over chilled pudding layer; spread to cover. Chill until firm; cut into bars or squares. Store tightly covered in refrigerator. 48 bars.