Nut Goodie Bars
Love this regional speciality!
Adapted from Shirley Johnson’s recipe in “A Century with Grace Heritage and Hope” from St. Paul’s Lutheran Church in Gaylord, Minnesota, 1983
12 ounces semi-sweet chocolate chips
12 ounces butterscotch chips
2 cups peanut butter
1 cup salted peanuts
1 cup butter
3 ounce package vanilla pudding mix (not instant)
1/2 cup evaporated milk
1 teaspoon maple extract
2 pounds powdered sugar
Prep Day: In large saucepan melt chocolate and butterscotch chips and peanut butter over medium low heat, stirring constantly. Spread half in jelly roll pan and let set until firm. Stir the peanuts into the unused portion of melted chips and set aside.
In clean saucepan stir together butter, pudding mix, and milk; bring to boil and simmer one minute. Add extract and beat in powdered sugar until smooth. Spread over set layer. Top with peanut mixture. Let set up firm overnight.
Serve Day : The next day cut into bars and serve.