"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1-12oz. package chocolate chips 1-12oz. package butterscotch chips 2 cups peanut butter Spread half in a buttered-jelly roll pan. 1 sm pkg instant vanilla pudding 1 cup butter 1 sm can (3 1/2oz.) evaporated milk
Melt butter; add remaining ingredients and stir. Press onto chocolate mixture. Mix 2-3 cups Spanish peanuts with the remaining chocolate and spread over the other two layers. Refrigerate.
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