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

Melt chips, chocolate and peanut butter over boiling water in double boiler. Put half in a buttered 12"x16" pan and place in freezer to set. Keep remainder warm in double boiler. Mix butter, milk, dry pudding and boil one minute. Stir constantly. Remove from heat. Add maple flavoring, stir in powdered sugar. Spread over frozen chocolate mixture and return to freezer to set. To the chocolate remaining in double boiler add peanuts. Spread over filling and return to freezer. Store in freezer or refrigerator. (You can use a 9"x13" pan for a thicker bar.)