Two-Tone Fudge

• 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)

1. In a saucepan, combine the first 4 ingredients (sugars, milk and butter).
2. Bring to full boil, stirring constantly over moderate heat.
3. Cook 10 minutes, stirring occasionally.
4. Remove from heat.
5. 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.
6. Pour evenly into greased 9-inch square pan.
7. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well.
8. Pour over butterscotch (peanut butter) mixture.
9. Chill until firm.
10. Makes about 2 1/2 pounds.

brown sugar, sugar, milk, butter, marshmallow creme, vanilla, butterscotch, walnuts, semisweet real chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617238 (may not work)