1 c. chocolate chips (6 oz.)
1 c. butterscotch chips (6 oz.)
1/2 c. peanut butter
1/4 c. cream (or half & half)
2 tbsp. regular vanilla pudding (powder)
1/2 c. butter
1 lb. powdered sugar (3 3/4 c.)
1 1/2 tsp. maple flavoring

Melt chips and peanut butter in double boiler. Pour half in 9 x 13 inch pan. Refrigerate at least 10 minutes. Cook cream, pudding and butter until slightly thickened. Remove from heat. Add powdered sugar and flavoring.

Mix well and pour on top of chocolate layer. Add Spanish peanuts to remaining chocolate. Pour on top of maple layer. Refrigerate. Do not cut until fully cool. Great!