12 oz. chocolate chips
12 oz. butterscotch chips
1 oz. sq. dark chocolate
2 c. peanut butter
1 c. butter
2 lbs. powdered sugar
1/3 c. evaporated milk
1 lb. salted Spanish peanuts
1/4 c. vanilla pudding mix

Melt chips and dark chocolate. Add peanut butter and mix well. Spread 1/2 mixture on large, greased jelly roll pan. Put in freezer. Combine butter, pudding, and milk and bring to a boil. Remove from heat. Add powdered sugar. Beat well. Spread over first layer. Refrigerate until cool. Add peanuts to remaining chocolate mixture and spread on layers in pan. Refrigerate or freeze until you serve.