Frank's Recipes! Bun Bars

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Bun Bars

12 oz. package Chocolate Chips
12 oz. package Butterscotch Chips
18 oz. jar Creamy-Style Peanut Butter
16 oz. jar Dry-Roasted Peanuts
1 cup Butter or Margarine
2/3 cup Milk
1 small package Vanilla Pudding (NOT Instant)
2 lbs. Confectioner's Sugar

Makes one 10-inch by 15-inch Pan

Melt chocolate chips, butterscotch chips, and peanut butter in a non-stick saucepan over low heat, stirring occasionally to blend ingredients. Spread half of the mixture in a lightly buttered 10-inch by 15-inch jelly roll pan, reserving the rest. Chill pan to firm.

While the reserved half of the creamy mixture is still warm, add dry-roasted peanuts and blend with a wooden spoon to combine evenly.

In a separate non-stick saucepan, combine butter or margarine, milk, and pudding over medium heat. Bring the mixture to a boil, stirring constantly. Add confectioner's sugar and blend while boiling. Remove from heat, let cool for about 5 minutes, then spread this creamy filling over the refrigerated portion of the chip mixture.

Spread or spoon the still-soft peanut-and-chip mixture evenly over the top of the creamy center. You may need to re-heat the chip-and-peanut mixture in the microwave if it's not soft enough to evenly distribute over the creamy center filling. Chill to harden bars. Use a sturdy knife to cut into bars or about 1-inch squares, and serve. Refrigerate to store.

NOTE: Too many calories for you? You may elect to cut the creamy filling in half without dramatically altering this delectable dessert. Just use 1/2 cup Butter or Margarine, 1/2 small package Vanilla Pudding (Not Instant), 1/3 cup Milk, and 1 lb. Confectioner's Sugar for your creamy center and prepare as directed.