Jingle Bell Fudge - cooking recipe

Ingredients

12 oz. butterscotch chips
1/2 c. chunky peanut butter
2/3 c. sweetened condensed milk
1/2 c. walnuts or pecans, chopped

Preparation

Combine butterscotch chips and peanut butter in top of double boiler.
Place over hot, not boiling water, until butterscotch melts; remove from water.
Stir until blended; add milk and stir until blended.
Spread in foil-lined 8 inch square pan.
Press chopped nuts into surface, if desired, and chill until firm.
Cut into 1-inch squares.
Yield:
64 servings.