12 oz. chocolate chips
12 oz. butterscotch chips
18 oz. creamy peanut butter
1 c. butter
1 (3 1/8 oz.) pkg. vanilla pudding - NOT INSTANT
2 lb. powdered sugar
2/3 c. milk
1 lb. dry roasted peanuts

Melt chips and peanut butter. Spread half of this in jelly roll pan 15 x 10 inches; chill. Meanwhile, combine milk, butter and pudding together in a saucepan and boil for one minute. Remove from heat and add powdered sugar. Mix until smooth and then spread over chilled base.

Add peanuts to remaining chocolate mixture. Spread this over the layer of pudding mixture. Cool.

Cut into small pieces because these pack a real punch! Store in refrigerator in a covered container - will keep for weeks.