1 (12 oz.) bag chocolate chips
1 (10 oz.) bag butterscotch chips
2 c. peanut butter
12 oz. Spanish peanuts
1 c. butter
1/4 c. reg. vanilla pudding mix
1/2 c. evaporated milk
1 1/2 tsp. maple flavoring
2 lbs. powdered sugar

Mix chocolate chips, butterscotch chips and peanut butter together. Melt in microwave or on stove in double boiler. Spread 1/2 of this mixture in a greased jelly roll pan. Put in refrigerator to set. Mix peanuts in other 1/2 and set aside.

Bring to a boil, butter, pudding mix and milk. Boil one minute, stirring constantly. Remove from heat and add maple flavoring and powdered sugar. Beat and spread on cooled mixture. Top with the reserved peanut mixture. Put in refrigerator. Cut small squares. (Keep in refrigerator - will get soft.)