12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
2 c. peanut butter
1 c. butter
1/4 c. vanilla pudding mix (dry, not instant)
1/2 c. evaporated milk
2 lbs. powdered sugar
1 1/2 tsp. maple flavoring
1 lb. Spanish peanuts (salted)

Melt chocolate and butterscotch chips and peanut butter in double boiler. Spread half of mixture in jelly roll pan. Refrigerate until firm. Mix butter, pudding mix and milk in pan. Boil for 1 minute. Add powdered sugar and maple flavoring; mix well.

Spread over chocolate mixture in pan. Add peanuts to remaining chocolate in double boiler. Spread on top. Refrigerate. Cut into small squares when firm.