1 (6 oz.) chocolate chips
1 (6 oz.) butterscotch chips
1 c. creamy peanut butter
1 c. Spanish peanuts
1/2 c. butter
1/4 c. milk
2 tbsp. vanilla pudding
3 c. powdered sugar
1 tsp. maple flavoring (optional)
1 tsp. vanilla

Melt chips and peanut butter over low heat or in double boiler. Spread half in greased 9x13 inch pan. Refrigerate until cool. Add peanuts to remaining chocolate mixture, set aside.

When the bottom layer is solid and cooled, begin filling. Melt butter, stir in milk and vanilla pudding, mix. Bring to a boil. Remove from heat, add powdered sugar and flavoring. Beat until smooth. Spread on refrigerated chocolate layer. Cool again, then spread remaining chocolate and peanuts on top. Refrigerate. Makes 48 bars. Easily doubled using cookie sheet. Freezes well.