12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
1 square unsweetened chocolate
2 c. creamy peanut butter

Melt together in double boiler or in microwave. Put half of above mixture into buttered 12x16 inch jelly roll pan. Then put in freezer to set; keep rest of chocolate mixture in pan.

FILLING:

1/4 c. dry vanilla pudding mix (not instant)
2 sticks butter
1/2 c. evaporated milk

Mix these 3 ingredients in pan; bring to boil and cook 1 minute, stirring constantly. Add 1 teaspoon maple flavoring. Stir in 2 pounds powdered sugar gradually. Spread or pat over chocolate layer. Put in freezer again to set.

TOP: Add 12 oz. Spanish peanuts into rest of chocolate mixture. Spread over filling and return to freezer. Store in freezer or refrigerator.