Ingredients
6 oz. chocolate chips
6 oz. butterscotch chips
1 c. chunky peanut butter
1/2 c. margarine
1/4 c. milk
2 Tbsp. plus 1 tsp. vanilla pudding (dry)
3 c. powdered sugar
1/2 tsp. maple flavoring
1/2 c. cocktail peanuts
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Instant-read thermometer — essential for any technique requiring precise temperature control
Unlined copper for rapid evaporation — perfect jams and preserves
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Instant-read thermometer — essential for any technique requiring precise temperature control
Unlined copper for rapid evaporation — perfect jams and preserves
You're reading one of recipes available free. Full library with Gastronome.
Melt chocolate chips, butterscotch chips and peanut butter. Spread half of mixture in 9 x 13 pan. Put in freezer to freeze. Cook margarine, milk and dry vanilla pudding. Remove from heat and add powdered sugar and maple flavoring. Spread over frozen mixture. Sprinkle cocktail peanuts. Spread the remaining mixture over the peanuts and freeze. Cut before freezing too hard, then freeze hard. Put in Tupperware with wax paper between layers. Keep frozen.