1 (12 oz.) pkg. chocolate chips
2 c. peanut butter
1 (12 oz.) pkg. butterscotch chips
1 c. butter
1/2 c. evaporated milk
1/4 c. dry vanilla pudding
1 lb. Spanish peanuts
1 tsp. maple flavoring
2 lbs. powdered sugar

Melt first 3 ingredients in double boiler. Put 1/2 mixture in 12 x 16 inch cookie sheet. Refrigerate until firm.

FILLING: butter, milk and pudding. Boil 1 minute. Add maple flavoring, beat in powdered sugar. Spread over chocolate mixture. Add peanuts to remaining chocolate and spread over top, refrigerate.