In the top of a double boiler over simmering water, melt chocolate chips, butterscotch chips and peanut butter; stir until smooth. Spread half into a buttered 15 x 10 x 1, jelly roll pan. Chill until firm. Meanwhile, in a saucepan, bring butter, milk and pudding mix to a boil. Cook and stir for 2 minutes. Remove from heat; add confectioner's sugar and beat until smooth. Spread over chocolate mixture in pan. Stir peanuts into remaining chocolate mixture; mix well. Carefully spread over pudding layer. Refrigerate. Cut into 1 inch squares. Keep refrigerated until ready to serve.
Cajun Country -- New Iberia, Louisiana