- 1 12 ounce package chocolate chips
- 1 12 ounce package butterscotch chips
- 1 ounce semisweet chocolate
- 2 cups smooth peanut butter
- 1 cup (2 sticks) unsalted butter
- 1/4 cup regular vanilla pudding (not instant)
- 1/3 cup evaporated milk
- 2 pounds powdered sugar
- 2 teaspoons maple extract
- 1 pound Spanish salted peanuts
Grease a jelly roll pan or line with parchment paper.
Bottom layer:
Melt chips and chocolate together. Add the peanut butter. Stir together. Spread half the mixture on the jelly roll pan. Freeze until solid.
Middle layer:
Combine the butter, pudding mix, and evaporated milk in a pan. Bring to a boil. Remove from heat. Stir in the powdered sugar and maple extract. Stir it well. Spread on top of bottom layer. Refrigerate.
Top layer:
Add peanuts to remaining chocolate mixture. Spread evenly over middle layer. Refrigerate and then cut into small pieces.
Keep refrigerated.