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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
12.0 Ounces of Chocolate Chips
12.0 Ounces of Butterscotch Chips
18.0 Ounces of Peanut Butter
16.0 Ounces of Dry Roasted Peanuts
1.0 Cups of Butter
0.25 Cups of Dry Vanilla Pudding Mix (regular)
0.5 Cups of Milk
2.0 Pounds of Powdered Sugar
1.0 Teaspoons of Maple Flavoring
Instructions
Melt together chocolate chips and butterscotch chips with peanut butter (in a double boiler works best). Put half of the mix in the bottom of a jelly roll pan. Refrigerate. To the remaining mix add the peanuts and set aside. Combine butter, dry pudding mix and milk; boil 1 minute and remove from heat; add powdered sugar and maple flavoring. Beat well, and spread on the first layer in pan. Refrigerate until cool. Spread remaining chocolate/nut mix on top. Store in fridge or freeze.