My mom got this recipe from a friend many years ago. The original recipe used only 1 cup each of the chocolate chips, butterscotch chips, and peanut butter and used a 9"x5" loaf pan instead of a 9"x13" pan. I like to stay with the traditional peanuts in the top layer, but my dad prefers almonds instead.
Maple Bun Bars
2 cups chocolate chips
2 cups butterscotch chips
2 cups peanut butter (I like crunchy, but creamy is fine)
Melt chips and peanut butter over low heat. Line a 9"x13" pan with waxed paper. Spread half of the chocolate mixture into the pan and freeze for 12 minutes (or refrigerate for a hour).
Meanwhile, combine in a saucepan:
1/4 cup milk
1/2 cup butter
2 tbsp. vanilla non-instant pudding
Cook over low heat until just boiling. Add:
3 1/2 cups powdered sugar
1/2 tsp. maple flavoring
Beat mixture until smooth. Spread on top of chocolate layer.
1 cup dry roasted peanuts
to other half of the chocolate mixture. Spread over maple layer. Chill for at least 1 hour. Cut into small bars. Keep chilled.