2 lb. powdered sugar
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
2 c. creamy peanut butter
1 c. butter
1 sm. vanilla pudding (not instant)
1/2 c. Carnation evaporated milk
1 tsp. maple flavoring
1 lb. Spanish peanuts

Melt chocolate chips, butterscotch chips and peanut butter in microwave or double boiler. Butter on bottom of cake pan 8 1/2 x 12 inch. Add 1/2 mixture and put in freezer to set (15 minutes).

Filling: Bring to boil butter, vanilla pudding and evaporated milk. Add maple flavoring, stir constantly. (Mix looks curdled.) Take off heat. Add 2 cups powdered sugar. Spread on bottom chocolate layer. Add 1 pound Spanish peanuts to remaining chocolate. Spread on top. Freeze and cut before it freezes solid. Yield 6 pounds candy.