Bun Bars(10 X 15-Inch Jelly Roll Pan)

• 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

1. Melt chips and peanut butter together until blended.
2. Put 1/2 mixture in a greased 10 x 15-inch jelly roll pan.
3. Place in freezer to set up.
4. Stir peanuts into remaining chips-peanut butter mixture; set aside.
5. Melt margarine.
6. Add evaporated milk and dry pudding mix.
7. Boil 1 minute.
8. Remove from heat.
9. Add confectioners sugar and extract.
10. Let cool slightly.
11. Pour over first layer and return to freezer to set up.
12. Then pour remaining chip mixture over top.
13. Chill for 1/2 hour.
14. Cut into small squares.
15. Keep bars refrigerated or frozen.

chocolate chips, butterscotch chips, peanut butter, peanuts, margarine, milk, regular, almond extract, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268879 (may not work)