Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Butterscotch chips |
| 6 ounces | Chocolate chips |
| ¾ cup | Peanut butter |
| 1 | Stick butter |
| 2 teaspoons | Dry vanilla pudding; (not instant) |
| ¼ cup | Milk |
| ½ teaspoon | Maple flavoring |
| 3 cups | Powdered Sugar; sifted |
Melt butterscotch chips. When almost melted add chocolate chips and melt.
Remove from heat and add peanut butter. Put ½ mixture on wax paper lined 9x13 inch pan.
In a saucepan mix butter, pudding, milk and flavoring. Bring to a boil.
Remove from heat and add powdered sugar. Spread on top of chocolate mixture. Press in a 10 ounce package unsalted Spanish peanuts. Add remaining chocolate mixture.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 28, 1998