Categories: Chocolate, Candies 
      Yield: 1 servings 
  
      1 lb Confectioners sugar 
    2/3 c  Sweetened condensed milk 
    1/2 ts Vanilla 
    1/2 ts Almond extract 
     12 oz Semisweet chocolate pieces 
     12 oz Butterscotch flavored pieces 
      1 lb Chopped Spanish peanuts 
  
  Combine confectioners sugar, sweetened condensed milk, vanilla and almond 
  extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture 
  between two sheets of plastic wrap to form 13x9 rectangle. Chill in 
  refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of 
  double boiler over hot water. Stir in peanuts. Spread one half of chocolate 
  mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on 
  top. Spread remaining chocolate mixture on top. Refrigerate until firm. 
  Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in 
  refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate 
  Recipes Shared by: Sharon Stevens.