MAPLE NUTTY CANDY

Chantelle Baldwin, Chris Baldwin, Recipe #5

Ingredients:
12 ounces chocolate-flavored candy coating cut up.
1 12-ounce package butterscotch-flavored pieces (2 cups)
11/4 cups peanut butter
1 cup butter
1/2 cup evaporated milk
1-4-servlng-size package regular vanillapudding mix
1 tablespoon maple flavoring
1 teaspoon vanilla
1 2-pound package powdered sugar (9 cups)
3 cups salted peanuts (1 pound), chopped

Directions:
1. Butter a 15x lO x l - inch baking pan; set aside. In a medium heavy saucepan combine candy coating and butterscotch-flavored pieces. Cook
and stir over low heat until melted.
2. Stir peanut butter into chocolate mixture until combined. Spread 13/4 cups of the peanut butter mixture into the prepared pan; chill until the mixture is set (about 20 minutes). Set remaining peanut butter mixture aside.
3. Meanwhile, in a large saucepan melt the butter. Stir in the evaporated milk and pudding mix. Cook and stir over medium heat until thickened and smooth. Remove from heat. Stir in maple flavoring and vanilla. Gradually stir in the powdered sugar (mixture will be thick).
4. Carefully spread pudding mixture over cooled peanut butter mixture in baking pan. If necessary, reheat the remaining peanut butter mixture to melt it.
Stir peanuts into the remain­ing peanut butter mixture.
Carefully spread
peanut butter mixture over pudding mixture in baking pan.
Chill for 2 hours.
Cut candy into squares. In an airtight container layer car pieces with waxed paper; cover.
Chill for to 2 weeks or freeze for up to 3 months. Thaw before serving.

Prep: 50 minutes Chill: 2 hours + 20 minutes Makes: about 6 pounds (about 120 pieces)