1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 oz. sq. dark chocolate
2 c. peanut butter
1 c. butter
1/4 c. regular vanilla pudding
2 lb. powdered sugar
1 lb. salted Spanish peanuts

Melt chips and dark chocolate. Add peanut butter and mix well. Spread a small amount of mixture into a thin layer on a large, greased jelly roll pan. Put in freezer.

Combine butter and pudding; mix and add milk. Bring to a boil. Remove from heat and add powdered sugar. Beat well. Spread powdered sugar mixture over chocolate peanut butter layer in jelly roll pan. Refrigerate this until firm. Stir peanuts into the rest of the chocolate-peanut butter mixture. Mix well and spread evenly over powdered sugar layer. Cut into bars. Makes about 5 cups.