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

Melt chips and peanut butter. Spread 1/2 of this in a 15x10 inch jelly roll pan. Freeze.

Combine butter, milk and pudding. Boil 1 minute. Add powdered sugar. Spread over first layer. Freeze.

Add peanuts to other 1/2 of melted chips. Spread on top of pudding mixture. Chill. Cut into tiny squares. Makes 48 squares. Yum-Yum.