Chocolate Candy Clusters

Combine powdered sugar, sweetened condensed milk, and flavorings in large bowl. Mix thoroughly, using hands to blend well. Roll mixture between two sheets of plastic wrap to form a 13x9-inch 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 the chilled fondant layer over top. Spread remaining chocolate mixture on top of the fondant layer. Refrigerate until firm. Let stand at room temperature 10 minutes before cutting. Cut into bars. Store in airtight container in refrigerator.
Makes 48 candies.

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