Carlo - excellent thread, thanks to you and all the posters! I'm going to add my family's traditional southern buttermilk pie to the thread tomorrow (and that'll remind me to try to fix it this year).
FUTTIE NUTTIES Cut these bad boys into small squares, because it's so rich. It makes a huge pan of candies, which freeze well too
* 12 oz. pkg. semisweet chocolate chips
* 12 oz. pkg. butterscotch chips
* 2 cups peanut butter
* 2 cups roasted peanuts
* 1 cup butter
* 1/2 cup light cream
* 3 oz. pkg. vanilla pudding mix (NOT instant)
* 2 lbs. pkg. powdered sugar
* 1 tsp. vanillaButter a 15x10" jelly roll pan and set aside.
1) In a large saucepan, melt chocolate chips and butterscotch chips until smooth, stirring frequently.
2) Remove from heat and add peanut butter, stirring until mixture is melted and smooth.
3) Spread half of this mixture into the prepared pan and refrigerate. Stir peanuts into remaining chocolate mixture in saucepan and set aside.
4) In another large heavy saucepan, combine butter and evaporated milk over medium heat, stirring until melted.
5) Stir in the pudding mix and stir over medium heat until mixture thickens slightly. Do not let the mixture come to a boil.
6) Remove pan from heat and beat in powdered sugar, using a mixer. Then add vanilla and blend.
Let this mixture cool for 15 minutes.
7) Then spread pudding mixture over the solidified chocoalte mixture in the jelly roll pan.
Chill for 30-40 minutes until firm.
8) Then drop reserved chocolate and peanut mixture over pudding layer and spread to cover.
Chill bars until firm, about 2 hours, then cut into bars. Store in refrigerator.
Makes about 48 bars