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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 48 |
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This candy recipe is from a St. Croix County Extension cookbook. Notice how the first mixture is halved and one half goes into the first layer of a 12 X 16 inch pan, and the other half stays in the double boiler until you add the Spanish peanuts at the end. You could also microwave the chips/peanut butter mixture instead of using a double boiler. Ingredients:
12 ounces milk chocolate chips |
12 ounces butterscotch chips |
2 cups peanut butter |
1 cup butter |
1/4 cup vanilla pudding mix |
1/2 cup evaporated milk |
2 lbs confectioners' sugar, sifted |
1 lb spanish peanut |
Directions:
1. Melt over very low heat in a double boiler, the milk chocolate chips, butterscotch chips, and peanut butter.
2. Put half of this mixture into a buttered 12 X 16 inch pan; then put this pan into the refrigerator.
3. Cover the remaining chip/peanut butter mixture; set this aside.
4. Using a different saucepan, put the butter, dry vanilla pudding mix, and evaporated milk; cook and boil for 1 minute.
5. Take saucepan off the heat and add the confectioners' sugar; spread on top of the refrigerated mixture and put into refrigerator again.
6. Add peanuts to remaining chocolate mixture and spread over filling.
7. Refrigerate.
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