Melt chocolate chips, butterscotch chips, peanut butter and dark chocolate over low heat. Put ½ or less in 12x16 pan. (spray with Pam)
Refrigerate until hard.
Mix margarine, dry vanilla pudding and evaporated milk in saucepan.
Remove from heat, add maple flavoring. Add powdered sugar. Beat until smooth. Spread on chocolate layer. Add remaining chocolate mixture 1 pound Spanish peanuts. Spread over 2ⁿᵈ layer.
Refrigerate. Cut into bars.