Ingredients
12 oz. chocolate chips
12 oz. butterscotch chips
2 c. peanut butter
1 c. salted peanuts
1/2 c. evaporated milk
1/4 c. vanilla pudding mix (not instant)
1 c. butter
2 lb. powdered sugar
1 tsp. vanilla
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Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
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Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
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Mix chips and peanut butter together. Melt in saucepan. Pour a little less than half the mixture into a chilled jelly roll pan. Set remaining mixture aside and add salted peanuts. Mix together the evaporated milk, pudding mix and butter. Bring to boiling and boil 1 minute. Remove from heat and add powdered sugar and vanilla. Blend well. Add to the first layer carefully. Chill 10 minutes. Spread remaining chocolate mixture on the top. Chill. Cut in small squares.