JI too used the non instant pudding. Definitely need the # of powdered sugar. Butterscotch pudding would be awesome. I put them in the deli containers chocolate mixture on bottom and filling then nuts and chocolate on top great for gifts or bake sales. the short containers work the best and makes about 10 containers.
Ban bars were originally produced in Fort Wayne, Indiana. I’ve lived in and around Fort Wayne my hole, remembered life. Bun bars were everywhere. But, since they were bought by another company we don’t see them as much. My wife and I remember our childhoods full of Bun bars. So, when I go to the hardware store my wife always tads along to get a Bun bar. For it seems to be the only place that still sells them. They are a celebration to the completion of what ever home improvement chore brought us their in the first pace. For us they’re our glimpse into the past. They’re all we remembered.
2 cups semisweet chocolate chips
2 cups butterscotch chips
2 1/2 cups creamy peanut butter
2/3 cup milk
1 cup butter
1 (3.5 ounce) package instant vanilla pudding mix
2 pounds confectioners’ sugar
3 cups salted peanuts.
Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer.
Melt butter, add instant pudding and milk, boil one minute. Add confectioners’ sugar and mix well. It will look funny, but it will mix together. Put on top of chocolate layer. Chill in the freezer until hard.
Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served.
I divide filling mixture after powdered sugar is added and stir in 1 teaspoon maple flavoring and 1 teaspoon vanilla extract to each