1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
2 c. peanut butter
1 lb. Spanish peanuts
1 c. butter
1/4 c. vanilla pudding (not instant)
1/4 c. milk
1 tsp. maple flavoring
1 tsp. vanilla
2 lb. powdered sugar

Melt chocolate and butterscotch chips and peanut butter. Stir until blended. Put 1/2 mixture in jelly roll pan. Refrigerate to harden. Add peanuts to remaining chocolate.

Mix pudding, milk and butter. Cool until thick. Remove from heat. Add maple and vanilla flavoring and sugar. Beat with mixer. Spread over chilled mixture. Chill. Spread peanut mixture on top. Refrigerate.