1 (12 oz.) pkg. real semi-sweet chocolate chips
1 (12 oz.) pkg. butterscotch chips
2 c. peanut butter
1 square unsweetened chocolate, melt on low in microwave

Put half of mixture in buttered jelly roll pan. Set in freezer until set.

Boil 1 minute: 1 1/2 ounce regular (not instant) vanilla pudding mix 1/2 c. evaporated milk

Stir constantly and remove from heat. Add 1 teaspoon maple flavoring. Stir in 2 pounds powdered sugar, a little at a time. Pour over chocolate mixture. Put in freezer again until set. Put 12 ounce Spanish peanuts in other half of chocolate mixture. Spread on top and refrigerate. Cut into squares. Can be frozen. Enjoy - then worry about calories.