Nut Goodie Bars

Makes 36
12 oz. butterscotch chips
12 oz. semisweet chocolate chips
18 oz. creamy peanut butter
1 cup butter
3 oz. regular vanilla pudding
2/3 cup evaporated milk
2 lb. confectioner's sugar
2 tsp. maple flavoring
16 oz. Spanish peanuts

In a medium saucepan over low heat, melt chips and peanut butter, stirring to combine. Spread 1/2 of mixture in the bottom of a buttered 10x15" jelly-roll pan. Refrigerate until firm. In a medium saucepan, melt butter; stir in pudding and evaporated milk. Heat until thickened (DO NOT BOIL). Add sugar and maple flavoring, stirring until completely combined. Spread over chocolate layer; refrigerate 30 min. Stir peanuts into remaining chocolate mixture; spread over sugar layer. Refrigerate until firm; cut into squares. Store, covered, in the refrigerator.