1 3/4 cups milk chocolate syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
1 cup butterscotch chips
1 cup roasted peanuts
1 cup white chocolate chips
Heat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch pan by 2 sheets of waxed paper.
Beat butter and vanilla in medium bowl until light and fluffy. Stir in chocolate syrup, blend with softened chocolate chips. Not to spread too much onto paper; the butterscotch chips and peanuts can be crushed or finely chopped with candy picker, carrier and/or pastry blender. Pour chocolate mixture into prepared pan.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center comes out with a light golden crea. Cool slightly on waxed paper. Immediately inscribe chocolate on the top of waxed paper, cutting double. Store warm.
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