3ozcook and serve vanilla pudding mix, NOT instant
2lbspowdered confectioners sugar, approximately 7½ cups
2teaspoonsmaple extract
Instructions
Generously butter a 15 x 10-inch jelly roll pan.
In a large saucepan over low heat, melt together the chocolate and butterscotch chips. Remove from heat and stir in peanut butter, mixing well until smooth. Spread a little more than half of the mixture in the buttered pan. Chill in the refrigerator.
Stir peanuts into the remaining chocolate mixture and set aside.
In a large saucepan over low heat, melt butter. Slowly add the evaporated milk. Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat. Stir in powdered sugar and maple extract. (It's easier to use a wooden spoon at this point.) Cool slightly.
Carefully spread the maple mixture over the chilled chocolate layer in the pan. Refrigerate for 30 minutes.
Drop the reserved chocolate and peanut mixture by spoonfuls over the chilled maple layer; spread to cover. Refrigerate until firm. Store tightly covered in the refrigerator.