Butterscotch Fudge
Ingredients:
1- 12 oz. bag dark chocolate chips
1 -12 oz. bag butterscotch chips
1- 14 oz. can Eagle Brand Condensed milk
2 t. Vanilla extract
1 cup chopped walnuts or pecans
Directions:
Line a 13 x 9 pan with foil.
Melt chips and cond. Milk in double boiler. Stir until smooth
and begins to thicken. Remove from heat, stir in vanilla and
nuts.
Spread into foil lined pan and refrigerate until cool and set.
Turn out onto cutting board, remove foil, and cut with pizza
cutter into 1 inch pieces.
Dee Bower
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