12 oz. chocolate chips
12 oz. butterscotch chips
2 c. peanut butter
1/4 c. dry "cook and serve" vanilla pudding mix
1 c. margerine
1/2 c. milk
2 Tb. confectioners sugar
1 tsp. maple flavoring or 1 tsp. vanilla extract
16 oz. Spanish peanuts
1. Melt one-half of chocolate chips and one-half of butterscotch chips with one-half of peanut butter in a saucepan over low heat or in a microwave-safe dish in microwave oven. Spread evenly in a buttered jelly-roool (15" by 10") pan. Chill until hardened. (To speed up the hardening process, place pan in freezer).
2. In a deep saucepan over medium heat, bring butter, milk and pudding mix to a boil andcook for 1 minute, stirring constantly. Remove from heat. Add sugar and flavoring. Beat until smooth. Spread evenly over first layer. Let harden (in refrigerator or freezer).
3. Melt together remaining chips and peanut butter. Add nuts. and spread over second layer. Chill. Cut into small pieces. Store in airtight container in refrigerator or freezer until serving.