This recipe is so fabulous. Be sure to cut it into small squares, because it's so rich. It makes a huge pan of candies, which freeze well too, so share them with your family and friends.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 12 ounce package semisweet chocolate chips
- 12 ounce package butterscotch chips
- 2 cups peanut butter
- 2 cups roasted peanuts
- 1 cup butter
- 1 (12-ounce) can evaporated milk
- 1/4 cup light cream
- 3 ounce package vanilla pudding mix (NOT instant)
- 2 pounds powdered sugar (7-1/2 cups)
- 1 teaspoon vanilla
Preparation:
Butter a 15x10" jelly roll pan and set aside. In a large saucepan, melt chocolate chips and butterscotch chips until smooth, stirring frequently. Remove from heat and add peanut butter, stirring until mixture is melted and smooth. Spread half of this mixture into the prepared pan and refrigerate. Stir peanuts into remaining chocolate mixture in saucepan and set aside.
In another large heavy saucepan, combine butter and evaporated milk over medium heat, stirring until melted. Stir in the pudding mix (make sure it's not instant pudding, but the kind that's cooked) and stir over medium heat until mixture thickens slightly. Do not let the mixture come to a boil.
Remove pan from heat and beat in powdered sugar, using a mixer. Then add vanilla and blend. Let this mixture cool for 15 minutes. Then spread pudding mixture over the solidified chocolate mixture in the jelly roll pan. Chill for 30-40 minutes until firm. then drop reserved chocolate and peanut mixture over pudding layer and spread to cover. Chill bars until firm, about 2 hours, then cut into bars. Store in refrigerator. Makes about 48 bars
NOTE: The original recipe was developed when evaporated milk cans were much larger, so the extra cream is necessary. Be sure to use the full 7-1/2 cups powdered sugar in the filling. That's a lot, but it's necessary so the filling sets. And make sure that you use a COOKED vanilla pudding mix, not the instant type - that will make the recipe fail.
In another large heavy saucepan, combine butter and evaporated milk over medium heat, stirring until melted. Stir in the pudding mix (make sure it's not instant pudding, but the kind that's cooked) and stir over medium heat until mixture thickens slightly. Do not let the mixture come to a boil.
Remove pan from heat and beat in powdered sugar, using a mixer. Then add vanilla and blend. Let this mixture cool for 15 minutes. Then spread pudding mixture over the solidified chocolate mixture in the jelly roll pan. Chill for 30-40 minutes until firm. then drop reserved chocolate and peanut mixture over pudding layer and spread to cover. Chill bars until firm, about 2 hours, then cut into bars. Store in refrigerator. Makes about 48 bars
NOTE: The original recipe was developed when evaporated milk cans were much larger, so the extra cream is necessary. Be sure to use the full 7-1/2 cups powdered sugar in the filling. That's a lot, but it's necessary so the filling sets. And make sure that you use a COOKED vanilla pudding mix, not the instant type - that will make the recipe fail.
