Crush chocolate wafers for a total of 2 cups.

In a large bowl stir together butter, peanut butter, and powdered sugar. Stir in chocolate wafer crumbs.

Press mixture into the bottom of an ungreased 13x9x2-inch baking pan.

In a medium, heavy saucepan combine butterscotch chips and whipping cream. Stir over low heat until pieces are just melted.

Carefully spoon butterscotch mixture over crumb mixture, spreading evenly. Sprinkle peanuts over butterscotch mixture.

Cover and chill at least 2 hours. Cut into bars. Makes 48 bars.

To store: Layer between waxed paper in an airtight container; cover and store in refrigerator for up to 1 week.