Yield: 4 Servings
|6 ounces||Butterscotch chips|
|6 ounces||Chocolate chips|
|¾ cup||Peanut butter|
|2 teaspoons||Dry vanilla pudding; (not instant)|
|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