In a heavy, medium saucepan, combine the chocolate-flavored candy coating and the butterscotch-flavored pieces. Cook and stir the candies over low heat until melted. [Or, combine the candies in a microwave-safe 4-cup glass measuring cup. Microcook on 100 percent power (high) for 2 to 3 minutes or until melted, stirring every minute.]
Stir peanut butter into chocolate mixture. Spread 1-3/4 cups of the mixture into a greased 15x10x1-inch baking pan. Refrigerate until the mixture in the pan is set (about 20 minutes). Set the remaining mixture aside.
Meanwhile, in a large saucepan, melt the butter or margarine. Stir in the evaporated milk and the vanilla pudding mix. Cook and stir over medium heat until thickened (mixture may appear curdled). Stir in maple flavoring and vanilla. Stir in the powdered sugar.
Carefully spread the pudding mixture over cooled chocolate mixture in baking pan. If necessary, reheat the remaining chocolate-peanut butter mixture to melt. Stir in the peanuts. Carefully spread the chocolate-peanut butter mixture over the pudding. Chill in the refrigerator to set.
Cut the candy into squares. Makes about 6 pounds (sixty 1-1/2-inch squares).