Two-Tone Chocolate Fudge(From The Sunday Wisconsin State Journal) - cooking recipe

Ingredients

2 c. (12 oz.) semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 (14 oz.) can sweetened condensed milk
2 Tbsp. coffee cream or milk
2 tsp. vanilla
1 c. chopped walnuts (I like hickory nuts better)

Preparation

In a saucepan, over low heat, melt the semi-sweet chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
Remove from heat.
Stir in 1/2 cup nutmeats. Spread into an aluminum foil-lined 9-inch square pan.
In another saucepan, over low heat, melt milk chocolate chips with remaining milk, cream and vanilla.
Remove from heat and stir in remaining nutmeats.
Spread over first fudge layer in square pan.
Chill for about 2 hours or until firm.
Turn fudge onto a cutting board. Peel off foil and cut into squares.
Store loosely covered and at room temperature.
Yield:
about 2 1/2 pounds.