Prep 2 hrs
Cook 0 mins
This recipe came to me from my mom-in-law who originally got it from her mom. No one I've met as of yet can resist them, and everyone either asks me for the recipe or to make more just for them.
- 12 ounces semi-sweet chocolate chips
- 1 ounce unsweetened chocolate (1 square)
- 12 ounces butterscotch chips
- 2 cups peanut butter
- 1 lb salted peanuts without skins
- 1 cup butter
- 1⁄2 cup evaporated milk (not sweetened condensed)
- 1⁄4 cup vanilla pudding mix (NOT instant)
- 2 lbs powdered sugar (7-1/2 cups)
- 1 teaspoon maple flavoring
- In a double boiler over low heat, melt together the first 4 ingredients.
- Spread half of the mixture in a 12x16" pan lined with parchment paper or foil and chill to set.
- Mix peanuts into the remaining chocolate mixture and set aside; my dh prefers them plain so I skip this step, but have tried it with crisp rice cereal as well which goes over fabulously too!
- For the filling, mix together the butter, Pudding mix, and evaporated milk; boil for one minute.
- Add 1 teaspoon maple flavoring and 2 pounds of sifted powdered sugar; mix well (a blender works wonderfully here).
- Coo for 15 minutes and then spread filling over chilled first layer and return to refrigerator for 40 minutes or until firm.
- Top with remaining chocolate mixture and chill until firm.
- Cut on the diagonal to form diamonds.
- These are extremely rich so cut into small bars.
- Must be stored in a cool space.
- To make these bars more stable at room temperature, reduce the amount of peanut butter by 1/4 to 1/2 cup.