12 oz. chocolate chips
12 oz. butterscotch chips
1 jar (18 oz.) peanut butter
1 can (16 oz.) lightly-salted peanuts
1 c. butter
1/2 c. milk
1/4 c. regular vanilla pudding mix, dry from box (not instant)
2 lb. powdered sugar
1/2 tsp. maple flavoring

Melt together the chocolate and butterscotch chips with peanut butter. Put 1/2 the mixture in a waxed-paper lined jellyroll pan (11 x 17) and refrigerate. To the other half, add the peanuts; set aside.

Combine butter, dry pudding mix and milk. Boil 1 minute. Remove from heat and add powdered sugar and flavoring. Beat until smooth and spread on first layer; cool in refrigerator.

Spread remainder of chocolate peanut mixture on top. Refrigerate. When set, transfer to cutting board and cut into 1 x 1 1/2 inch pieces. Store in refrigerator in plastic container, layered (separated with wax paper). Can be frozen.