1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
2 c. peanut butter
1 lb. Spanish peanuts

Melt in double boiler and add peanuts. Spread 1/2 of mixture into jelly roll pan (15 x 10) and refrigerate until set.

1 (3 1/2 oz.) pkg. regular vanilla pudding mix
1 tsp. vanilla
1/2 lb. melted butter
1/2 c. evaporated milk
2 lb. powder sugar

Mix all ingredients until smooth and pour over chocolate layer. Refrigerate. When pudding mixture is set, spread with remaining chocolate nut mixture. Refrigerate until cool.