Two-Tone Chocolate Fudge

• 2 c. (12 oz.) semi-sweet chocolate chips
• 1 (11 1/2 oz.) pkg. milk chocolate chips
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
• 2 Tbsp. coffee cream or milk
• 2 tsp. vanilla
• 1 c. chopped walnuts

1. In a saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
2. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil-lined 9-inch square pan.
3. In another saucepan, over low heat, melt chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
4. Remove from heat; stir in remaining 1/2 cup walnuts. Spread over fudge in pan.
5. Chill 2 hours or until firm.
6. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

semisweet chocolate chips, milk chocolate chips, condensed milk, coffee cream, vanilla, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292621 (may not work)