12 oz. bag chocolate chips
12 oz. bag butterscotch chips
18 oz. creamy peanut butter
1 c. butter
2/3 c. milk
1 (3 1/8 oz.) pkg. vanilla pudding (not instant)
2 lbs. powdered sugar
1 lb. dry roasted peanuts

Melt chips and peanut butter. Spread 1/2 of this mixture over the bottom of 15"x10" pan. Chill.

Combine butter, milk and pudding; boil for 1 minute. Add powdered sugar, spread over chilled base. Add peanuts to other half of chocolate mixture. Spread over layer mixture. Chill. Cut into tiny squares. Store in refrigerator.