12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
2 c. creamy peanut butter
1 c. melted butter
1/4 c. dry reg. vanilla pudding mix
1/2 c. Carnation milk
2 c. salted Spanish peanuts
2 lbs. powdered sugar

Melt chocolate and butterscotch chips and keep warm. Mix in peanut butter and spread 1/2 on greased jelly roll pan and chill.

Mix butter, pudding mix and Carnation milk and add powdered sugar. Spread on chocolate layer and chill. Add peanuts, hulls and all, to second half of chocolate mixture; spread on top of white layer; chill. Cut into small squares. Keep refrigerated.