Desserts

Bun Bars

Bun Bars
Pinit

Ingredients:
12 ounces chocolate chips
12 ounces butterscotch chips
2 cups smooth peanut butter
2 cups Spanish peanuts

1/2 pound butter
3 1/2 ounce package of regular vanilla pudding (not instant)
1 teaspoon vanilla
1/2 cup evaporated milk
2 pounds powdered sugar

Directions:
Melt 6 ounces of chocolate chips, 6 ounces of butterscotch chips, and 1 cup peanut butter in double boiler. When melted mix in 1 cup Spanish peanuts and smooth mixture into jelly roll pan. Refrigerate to set.

Melt 1/2 pound butter. Add vanilla pudding, vanilla, evaporated milk, and powdered sugar. Beat well until smooth. Spread over 1st layer and refrigerate until set.

Melt the other 6 ounces of chocolate and butterscotch chips with peanut butter. Add peanuts and spread over 2nd layer.

Refrigerate. Cut into about 1 inch pieces. (You will want to use a hot knife to cut.) Best to keep in refrigerator until ready to serve.

Notes:
My Mom, Cookie Fabian spoke with you in Menominee this past weekend. She talked about her Bun Bars and promised you the recipe. Here it is!

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