1 (12 oz.) pkg. semi-sweet chocolate chips
1 (12 oz.) pkg. butterscotch chips
2 c. peanut butter
2 c. peanuts
1 c. butter
1/2 c. evaporated milk
3 3/4 oz. pkg. vanilla pudding, not instant
2 lbs. powdered sugar
1 tsp. vanilla

Butter a 15 x 10 inch jelly roll pan. In large saucepan, melt chocolate, butterscotch chips over low heat. Remove from heat and stir in peanut butter, mix well. Spread half of mixture onto prepared pan and chill. Stir peanuts into remaining chocolate mixture and set aside. In large saucepan, melt butter over low heat. Slowly add evaporated milk. Stir in pudding mix. cook, stirring constantly until mixture is slightly thickened. (DO NOT BOIL!) Remove from heat and stir in powdered sugar and vanilla. Spread carefully over chilled chocolate layer. Chill 30 minutes. Spread peanut mixture over pudding. Chill until firm. Cut into squares (3 to 4 dozen). Store in refrigerator.