1 (11 oz.) pkg. chocolate chips
1 (11 oz.) pkg. butterscotch chips
2 cups peanut butter (I prefer crunchy but either will work)
1 cup (2 sticks) butter
1 (5 oz.) pkg. Jello Cook and Serve vanilla pudding (not instant!)
1/2 cup evaporated milk
splash of vanilla extract
2 (1 lb. ea.) boxes confectioners' sugar
1 lb. salted peanuts

Melt chocolate chips, butterscotch chips and peanut butter. Pour half of this mixture into a large jelly roll pan. Set the remaining on the stove on the lowest heat possible. Don't forget to keep stirring while completing the rest of the recipe.

Combine butter, pudding mix and the evaporated milk over low heat and cook for one minute. Mixture will be soup consistency and thickening. Remove from heat, add a splash of vanilla and confectioners' sugar and beat with mixer until smooth.

Pour this over the chocolate/butterscotch/peanut butter mixture in jelly roll pan. Place in refrigerator for 10 minutes to set.

Add the peanuts to the chocolate/butterscotch/peanut butter mixture on the stove and top the pudding with this mixture. Set back in refrigerator for at least 2 hours, then cut into small pieces.

Submitted by: Dana M. Leader