1 (12 oz.) chocolate chips
1 (12 oz.) butterscotch chips
1 (18 oz.) jar peanut butter
1 (16 oz.) jar dry roasted peanuts
1/2 c. butter
2 lbs. powdered sugar
1 tsp. maple or vanilla extract
1/4 c. dry mix vanilla pudding - not instant

1. Melt chips and peanut butter.

2. Spread 1/2 in jelly roll pan 15 x 10 1/2. In another pan 8x8. (Line pans with wax paper.) Put peanuts in remaining half and set aside. Put pans in refrigerator to cool.

3. Put butter, milk and pudding in pan and boil 1 minute - stir constantly. Then beat in powdered sugar and vanilla. Spread over chocolate and spread rest of chocolate with peanuts over top.