1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 (18 oz.) or 2 c. creamy peanut butter

Mix above together and melt. Spread 1/2 of melted mixture in a greased 12 x 16 jelly roll pan. Set pan in freezer to chill. (Save other half for top.)

SECOND LAYER:

1 c. butter, melted
1/2 c. Carnation evaporated milk
1/4 c. dry vanilla pudding, NOT instant

Cook together and boil for 1 minute. Add:

2 lbs. (or 6 c.) powdered sugar
1 tsp. Mapleine

Beat until smooth and spread over chocolate mixture. Put back in freezer and freeze.

THIRD LAYER:

Add 1 lb. Spanish peanuts into remaining chocolate mixture. Spread this over top of second layer. Cut into bars and return to freezer to set.