12 oz. pkg. (2 cups) semi-sweet chocolate chips
12 oz. pkg. (2 cups) butterscotch baking chips
2 cups peanut butter
2 cups peanuts
1 cup butter
½ cup evaporated milk
large pkg (~4 ¾ oz.) vanilla pudding mix (not instant)
2 lbs. powdered sugar
1 tsp. vanilla
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Butter 15x10 inch jelly roll pan. In large saucepan, over low heat, melt chocolate and butterscotch chips. Remove from heat; stir in peanut butter. Mix well. Spread half of mixture in prepared pan; chill. Stir peanuts into remaining chocolate mixture; set aside.
In large saucepan, over low heat, melt butter, slowly adding evaporated milk. Stir in pudding mix. Cook, stirring constantly, until mixture is slightly thickened (DO NOT BOIL). Remove from heat. Stir in powdered sugar and vanilla; cool slightly. Carefully spread mixture over chilled chocolate layer. Chill 30 minutes. Drop reserved chocolate-peanut mixture by tablespoonfuls over chilled pudding layer; spread to cover. Chill until firm; cut into bars. Store tightly covered in refrigerator.
Makes 48 bars.