Nut Goodie Bars 10 Recipe

  • 12 ounces Semi-sweet chocolate chips
  • 12 ounces butterscotch chips
  • 1 jar creamy peanut butter (18 ounce jar)
  • 2 cups salted peanuts
  • 1 cup butter
  • 1/2 cup evaporated milk
  • 1 package vanilla pudding (cook & serve style) (3 ounce pkg)
  • 1 teaspoon vanilla
  • 2 pounds powdered sugar
Butter or spray a 10X15 jelly roll pan. Melt chocolate and butterscotch chips over low heat. Remove from heat and add peanut butter. Stir until blended. Spread half of mixture in pan. Refrigerate to cool for 30 minutes. Add salted peanuts to remaining mixture and set aside. Melt butter over low heat. Slowly add evaporated milk. Stir in pudding and cook until mixture is slightly thickened; do not boil. Remove from heat and add vanilla. Gradually stir in powdered sugar. Spread over cooled chocolate layer in pan and refrigerate until firm. Spread reserved chocolate/peanut mixture over pudding layer and cool completely. Remove from refrigerator 10 minutes before cutting. Cut into 1" squares. Store in tightly covered container in refrigerator.

Variation: Use maple flavoring in place of vanilla

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