12-oz. package Chocolate Chips
12-oz. package Butterscotch Chips
18-oz. jar Creamy-Style Peanut Butter
16-oz. jar Dry-Roasted Peanuts
1 cup Butter or Margarine
2/3 cup Milk
1 small package Vanilla Pudding (NOT Instant)
2 lbs. Confectioner's Sugar
Instructions:
Melt chocolate chips, butterscotch chips, and peanut butter in a
non-stick saucepan over
low heat, stirring occasionally to blend ingredients. Spread half of
the mixture in a lightly
buttered 10-inch by 15-inch jelly roll pan, reserving the rest. Chill
pan to firm.
While the reserved half of the creamy mixture is still warm, add
dry-roasted peanuts and
blend with a wooden spoon to combine evenly.
In a separate non-stick saucepan, combine butter or margarine, milk,
and pudding over
medium heat. Bring the mixture to a boil, stirring constantly. Add
confectioner's sugar
and blend while boiling. Remove from heat, let cool for about 5
minutes, then spread this
creamy filling over the refrigerated portion of the chip mixture.
Spread or spoon the still-soft peanut-and-chip mixture evenly over the
top of the creamy
center. You may need to re-heat the chip-and-peanut mixture in the
microwave if it's not
soft enough to evenly distribute over the creamy center filling. Chill
to harden bars. Use a
sturdy knife to cut into bars or about 1-inch squares, and serve.
Refrigerate to store.
Kitchen Staff Tip: Too many calories for you? You may elect to cut the
creamy filling in
half without dramatically altering this delectable dessert. Just use
1/2 cup Butter or
Margarine, 1/2 small package Vanilla Pudding (Not Instant), 1/3 cup
Milk, and 1 lb.
Confectioner's Sugar for your creamy center and prepare as directed.
