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Chocolate and butterscotch fudge

• 1 cup (6 ounces) butterscotch chips
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract

Makes about 2 pounds

Preparation time: 10 minutes. Chilling time: 3 hours.

Line 8- or 9- inch square pan with wax paper.

In small-size heavy sauce pan, combine butterscotch chips and 1/3 cup sweetened condensed milk, set aside.

In medium-size heavy saucepan, over low heat, melt chocolate chips with remaining sweetened condensed milk.

Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into prepared pan.

Over low heat, melt butterscotch and sweetened condensed milk mixture. Spread evenly over chocolate layer.

Chill 3 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares.

Store covered in refrigerator.

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