12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
18 oz. jar of creamy peanut butter
16 oz. jar of dry roasted peanuts
1 c. butter
1/4 c. (dry) vanilla pudding mix (NOT instant)
1/2 c. milk
2 lbs. of powdered sugar
1 tsp. maple flavoring

Melt chips and peanut butter. Spread out half of chip mixture onto jelly roll pan and refrigerate. Add peanuts to other half of chip mixture and set aside.

Combine butter, pudding mix and milk. Boil 1 minute, stirring constantly so as not to burn. Remove from heat and add powdered sugar and maple flavoring. Beat until smooth (you may want to use electric mixer). Spread on top of first layer of chip mixture. Cool in refrigerator.

Then spread remaining chip mixture with peanuts on top of sugar mixture. Refrigerate. Cut bars very small. These will freeze well.