Nut Goodie Bars

These taste so much more wonderful and sophisticated than their name. When I was young, my Grandma made these and we called them Bun Bars. In my opinion, niether name is sufficient. I'm tempted to call them fudge because they're that good but then that would maybe be an insult to fudge because they're not as complicated to make. The fact is the recipe is based on a candy bar made by a Minneapolis-based company called Pearson's. They've been callin' 'em Nut Goodie (and Bun Bars)since 1909 so I guess I can't really argue with that. All I know for sure is that they are amazing and I love to make them around Christmas time when nobody's counting calories anyways because it's really hard to not consume 3 days worth in one sitting with these around.

Ingredients:

• 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
• 1 (11-oz.) pkg. (about 2 cups)butterscotch chips
• 2 cups butter
• 1 cup peanut butter
• 1 (12-oz.) can (2 1/2 cups) cocktail peanuts
• 1/2 cup evaporated milk
• 1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 1 (2-lb.) pkg. (7 1/2 cups) powdered sugar
• 2 teaspoons maple flavor

Directions:

1. Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.                   

2. Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.                   

3. Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.                   

4. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
5. Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.