1 lb Confectioners sugar
2/3 c Sweetened condensed milk
1/2 ts Vanilla
1/2 ts Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts
Combine confectioners sugar, sweetened condensed milk, vanilla and almond
extract in large bowl. Mix thoroughly, using hands to knead.
Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill
in refrigerator.
Meanwhile, melt chocolate and butterscotch pieces in top of double boiler
over hot water. Stir in peanuts.
Spread one half of chocolate mixture in buttered 13x9x2 baking pan.
Carefully place fondant layer on top. Spread remaining chocolate mixture on
top. Refrigerate until firm.
Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in
refrigerator.
Makes 48 pieces.
