12 oz. chocolate chips
12 oz. butterscotch chips
2 c. peanut butter
1 oz. unsweetened chocolate

Melt and mix ingredients together. Spread half mixture in a greased jelly roll pan (cookie sheet). Refrigerate.

2ND LAYER: Mix and melt 1 cup butter, 1/2 cup evaporated milk and 1 (3 oz.) package vanilla pudding. Boil 1 minute then add 1 teaspoon vanilla and 2 pounds powdered sugar. Refrigerate for 1 hour.

3RD LAYER: Mix 1 pound Spanish peanuts with remaining chocolate and spread over cream layer. Refrigerate until hard. Cut into 1" squares. Freeze or keep in refrigerator.