First get the pans ready. You will need 80-90 mini cupcake wrappers. If you have several mini muffin pans, put the cupcake wrappers in them. I do not have enough mini muffin pans so I cut small Dixie cups down to make a form to hold the cupcake wrappers and lined them up in jelly rolls pans.
Melt 1 cup chocolate chips, 1 cup butterscotch chips and 1 cup of peanut butter in the microwave. Divide between the mini cupcake wrappers so that each is about 1/3 full. Place in the fridge to harden.
Put the butter, powdered vanilla pudding package, and evaporated milk in a large pot. Heat while stirring constantly until the pudding begins to collect on your spoon.
Stir in maple flavoring. Cook while stirring constantly until it is a pudding.
Remove from heat and stir in the powdered sugar. The result will be thick and dough-like. Make small balls out of the dough and flatten them out like small pancakes. Press the “pancakes” on the chocolate in the mini cupcake wrappers.
Melt 1 cup chocolate chips, 1 cup butterscotch chips and 1 cup of peanut butter in the microwave. Stir in the peanut nuts. Divide between the mini cupcake wrappers.
