12 oz. chocolate chips
12 oz. butterscotch chips
18 oz. creamy peanut butter

Melt together and spread half of mixture over bottom of jelly roll pan. Chill. 2/3 c. milk 1 regular size vanilla pudding (not instant)

Boil 1 minute and add 2 pounds powdered sugar. Spread over chilled base. Add 16 ounces dry roasted peanuts to other half of chocolate mixture. Spread over layer and chill. Cut in tiny squares.