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Categories:
chocolate chips butterscotch chips peanut butter peanuts margarine milk regular almond extract confectioners sugar
Viewed: 4 - Published at: 9 years agoIngredients
- 12 oz. chocolate chips
- 12 oz. butterscotch chips
- 18 oz. jar creamy peanut butter
- 2 c. Spanish peanuts
- 2 sticks margarine
- 1/2 c. evaporated milk
- 1 small pkg. regular (not instant) vanilla pudding
- 1 tsp. almond extract
- 2 lb. confectioners sugar
Method
- Melt chips and peanut butter together until blended.
- Put 1/2 mixture in a greased 10 x 15-inch jelly roll pan.
- Place in freezer to set up.
- Stir peanuts into remaining chips-peanut butter mixture; set aside.
- Melt margarine.
- Add evaporated milk and dry pudding mix.
- Boil 1 minute.
- Remove from heat.
- Add confectioners sugar and extract.
- Let cool slightly.
- Pour over first layer and return to freezer to set up.
- Then pour remaining chip mixture over top.
- Chill for 1/2 hour.
- Cut into small squares.
- Keep bars refrigerated or frozen.
