1 stick butter
1 c. flour
2/3 c. chopped peanuts, dry roasted (salted or unsalted)

Mix together above and press into a 9 x 13 inch glass baking pan and bake 20 minutes. Cool completely. Set aside.

SECOND LAYER:

1/3 c. peanut butter
12 oz. cream cheese
1 c. confectioners' sugar
1 c. Cool Whip

Cream the above together and spread on the cooled crust.

THIRD LAYER:

1 pkg. instant vanilla pudding mix
1 pkg. instant chocolate pudding mix
2 3/4 c. milk

Combine and mix pudding mixes until thick. Spread over the second layer.

Spread Cool Whip topping over the third layer. Sprinkle a few peanuts and chocolate chips on top. Refrigerate, eat and enjoy.