PART I:

1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 sq. unsweetened chocolate

Melt together and add:

Put 1/2 of mixture in jelly roll pan. Freeze until solid (15 minutes).

STEP II:

2 sticks butter
1/2 c. Carnation milk
1/4 c. dry vanilla pudding (not instant)

Boil on stove until thick, stir often and add:

Turn flame off. Mix well. spread on frozen chocolate mixture and place back in freezer. Take remaining chocolate mixture and add 1 package of Spanish peanuts. Spread over top of bars. Keep refrigerated. Cut into 1 inch squares.