12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
1 oz. square dark chocolate
2 c. peanut butter
1 c. butter
1 (3 oz.) pkg. regular vanilla pudding
1 sm. can Carnation milk (2/3 c. evaporated milk)
2 lbs. powdered sugar
1 lb. Spanish peanuts, salted

Melt both packages of chips and chocolate. Add peanut butter and mix well. Spread a small amount (1/8" thick) of the mixture into a large jelly roll pan, 10"x15". Put in freezer or outside if temperature is 32 degrees or below. Keep pan flat. Combine butter, pudding and milk. Bring to a boil. Remove from heat and add powdered sugar. Beat. It will seem as if there is too much powdered sugar but be patient and keep stirring and a homogeneous mass will be obtained. Spread this mixture over first layer in jelly roll pan. Refrigerate until firm (either outside or freezer). Stir Spanish peanuts into rest of the chocolate-peanut butter mixture. Spread over powdered sugar layer. Cut into bars when firm. Cool again and re-cut.

Makes 50 bars. (After spreading chocolate-peanut layer, cool until firm. Test cut. If too soft cool more. If cooled too long, cutting is difficult.)