MAPLE NUT BARS
Yield 48 bars
Number Of Ingredients 9
Steps:
- Generously butter a 15 x 10-inch jelly roll pan. In a large saucepan over low heat, melt together the chocolate and butterscotch chips. Remove from heat and stir in peanut butter, mixing well until smooth. Spread a generous half of the mixture in the buttered pan. (As you can see in my first photo, the bottom chocolate layer is actually too thin - the bars are easier to get out of the pan if the bottom layer is a little thicker.) Chill in the refrigerator. Stir peanuts into the remaining chocolate mixture. Set aside. In a large saucepan over low heat, melt butter. Slowly add the evaporated milk. Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat. Stir in powdered sugar and maple extract. (It's easier to use a wooden spoon at this point.) Cool slightly. Carefully spread the maple mixture over the chilled chocolate layer in the pan. Chill in the refrigerator for 30 minutes. Drop the reserved chocolate and peanut mixture by spoonfuls over the chilled maple layer; spread to cover. Chill the bars until firm. Store tightly covered in the refrigerator. Makes approximately 48 bars.
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