1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 (18 oz.) jar peanut butter
1 (16 oz.) jar dry roasted peanuts
1 c. butter
1/2 c. milk
1/2 c. regular vanilla pudding mix
2 (1 lb.) boxes confectioners' sugar
1 tsp. maple flavoring

Melt first three ingredients in heavy bottom 2 quart saucepan over low heat. Spread half of mixture in buttered 10"x15" jelly roll pan. Refrigerate until firm, about 1 hour. Stir peanuts into remaining chocolate; set aside. When refrigerated chocolate is firm, combine butter, milk and pudding mix in 4 quart heavy bottom saucepan or Dutch oven. Bring to a boil, stirring constantly, boil 1 minute. Stir in confectioners' sugar and maple flavoring. Spread over firm chocolate. Spread with remaining chocolate. Refrigerate. Cut into squares. Yield: about 6 dozen.