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.