Bun Bars

Bun Bars

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

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.

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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