In a large microwave safe bowl, melt chocolate chips and butterscotch chips on medium-high for 1 ½ to 2 minutes, stirring every 30 seconds. When chips are melted, stir in peanut butter and mix well. Add coconut and pecans. Spread half of mixture in a large foiled 13×9 pan. Refrigerate. Set aside remaining chocolate mixture. In microwave safe bowl, melt butter on high for 90 seconds. Add evaporated milk and pudding mixture; stir until combined. Cook on high for 2 minutes till slightly thickened (Do not boil.). Remove from microwave oven; stir in confectioners sugar and vanilla. Cool slightly. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes; spread reserved chocolate mixture over chilled pudding layer. Refrigerate until firm.
Lift out of pan. Cut into serving pieces. Makes about 100 1" pieces. Keep refrigerated.
* To toast coconut, spread coconut in a shallow pan and bake in a 350 degree oven for 7–12 minutes, stirring frequently.

Cyndy

jenniferdube

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