2 c. peanut butter
2 squares unsweetened chocolate
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips

Melt above ingredients in top of double boiler. Pour 1/2 mixture into well buttered 10"x15" pan. Set aside balance.

FILLING:

1/4 c. regular vanilla pudding
1/2 c. evaporated milk

Cook pudding and milk until very thick and thoroughly blended.

Melt 1 cup butter and pour into large bowl, add pudding mixture. Slowly add 2 pounds powdered sugar. Mix well and spread over hardened chocolate layer. To the remaining chocolate mixture, add 1 pound Spanish peanuts and spread over pudding layer. Keep refrigerated. Freezes well.