3 c. flour
1 c. butter
1 1/2 c. brown sugar
1/4 tsp. salt
1 c. chocolate chips (6 oz.)
3 tbsp. butter
6 oz. butterscotch chips (1 c.)
1/2 c. white corn syrup
3 c. Spanish peanuts, with skins

Mix first 4 ingredients with a pastry blender, as for pie crust. Press into 9 x 13 inch pan and bake 10-15 minutes in 350 degree oven. While crust bakes, heat chips, 3 tablespoons butter and corn syrup in double boiler until melted. Add peanuts and spread over hot crust. Return to oven and bake 8 minutes more. Loosen from edges of pan while still warm. Cool before cutting into bars.