Two-Tone Fudge - cooking recipe

Ingredients

2 c. packed brown sugar
1 c. granulated sugar
1 c. evaporated milk
1/2 c. butter or margarine
1 (about 7 oz.) jar Marshmallow Creme
1 tsp. vanilla
1 (6 oz.) pkg. (1 c.) butterscotch pieces (I use Reese's peanut butter pieces)
1 c. coarsely chopped Diamond walnuts
1 (6 oz.) pkg. (1 c.) semi-sweet real chocolate pieces (I use milk chocolate pieces)

Preparation

In a saucepan, combine the first 4 ingredients (sugars, milk and butter).
Bring to full boil, stirring constantly over moderate heat.
Cook 10 minutes, stirring occasionally.
Remove from heat.
Add Marshmallow Creme and vanilla; mix until smooth. To 2 cups of mixture, add butterscotch (peanut butter) pieces and 1/2 cup of the walnuts; blend well.
Pour evenly into greased 9-inch square pan.
To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well.
Pour over butterscotch (peanut butter) mixture.
Chill until firm.
Makes about 2 1/2 pounds.