From Doris Woolsey

Ingredients

• 1, 12oz package chocolate chips
• 1, 12oz package butterscotch chips
• 2 cups plain peanut butter
• 1 cup butter or margarine
• 1/2 cup cream or evaporated milk
• 1/4 cup dry vanilla pudding mix
• 1 lb spanish peanuts
• 2 lbs powdered sugar
• 1 teaspoon maple flavoring

Preparation

1. Melt the chocolate chips, butterscotch chips, and peanut butter in a double boiler.
2. Spread half of this mixture in a 15x12” jelly roll pan and refrigerate. Leave the other half warm and add peanuts when used for the 3rd layer
3. Mix together the butter, cream/evaporated milk, and vanilla pudding mix and boil for one minute, stirring.
4. Remove from heat and add powdered sugar and maple flavoring. Spread over the first layer and refrigerate for 5 minutes.
5. Add 3rd layer of chocolate mix with the peanuts. Refrigerate.
6. Cut in squares. Can freeze.