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

Melt together chocolate and butterscotch chips, chocolate and peanut butter. Spread half the mixture in a 12"x16" pan. Place in freezer to set. Bring to a boil the butter, milk, and pudding mix. Add powdered sugar, spread on top of the first layer. Chill to set. Add peanuts to remaining chocolate mixture for the top layer. Keep refrigerated. Cut bars small.