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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.”
READY IN:
30mins
SERVES:
48
UNITS:
US

Ingredients Nutrition

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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