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.
