Melt over low heat in double boiler (or microwave).

12 oz. milk chocolate chips
12 oz. white almond bark
2 c. peanut butter

Put half of above mixture in buttered 12 x 16 pan. Place in refrigerator to harden quickly. Reserve remaining half in double boiler keeping warm so it doesn't harden.

Spread following over firmed chocolate mixture.

1 c. butter
1/2 c. evaporated milk
1/4 c. dry regular vanilla pudding
1 tsp. vanilla
2 lb. powdered sugar

Place in refrigerator to cool and set. Add 1 lb. salted peanuts to reserved chocolate mixture. Pour over filling and refrigerate.