Ingredients
- 1 package (12 ounces) butterscotch chips
- 1 package (12 ounces) semisweet chocolate chips
- 1 jar (18 ounces) creamy peanut butter
- 1 cup butter
- 1 package (3 ounces) regular vanilla pudding
- 2/3 cup evaporated milk (not sweetened condensed milk)
- 1 bag (2 pounds) powdered sugar
- 2 teaspoons maple flavoring
- 16 ounces Spanish peanuts
Preparation
Step 1
To make chocolate layer: In medium saucepan set over low heat, melt butterscotch chips, chocolate chips and peanut butter, stirring to combine. Spread half of mixture in bottom of buttered 10- by 15-inch jellyroll pan. Refrigerate until firm.
To make nougat layer: In separate medium saucepan, melt butter. Stir in pudding and evaporated milk. Cook until thickened but do not boil. Add powdered sugar and maple flavoring, stirring until completely combined. Spread over chocolate layer. Refrigerate for 30 minutes.
To make top layer: Stir peanuts into remaining chocolate mixture. (Note: Reheat on low if mixture has become too hard to stir.) Spread over nougat. Refrigerate until firm. Cut into squares. Transfer to container with tight-fitting lid. Store in refrigerator.