12 oz. chocolate chips
12 oz. butterscotch chips
18 oz. jar peanut butter
16 oz. jar dry roasted or salted Spanish peanuts
1 c. butter
1/4 c. vanilla pudding mix
1/2 c. sweetened condensed milk
2 lbs. powdered sugar
1 tsp. maple extract

Melt chocolate and butterscotch chips and peanut butter. Spread half of mixture in a jelly roll pan and refrigerate. To other half add peanuts and set aside. Combine butter, pudding mix and milk. Boil for 1 minute. Remove from heat and add powdered sugar and maple extract. Beat and spread on first layer. Cool in refrigerator. Spread chocolate peanut mixture on top. Store in refrigerator. Can be frozen.