Pecan Crunch Fudge

• 3 c. brown sugar, firmly packed
• 1/2 c. butter or margarine
• 1 c. evaporated milk
• 1 (12 oz.) pkg. butterscotch morsels
• 1 (7 oz.) jar Marshmallow Creme
• 2 c. chopped, toasted pecans
• 1 (6 oz.) pkg. almond brickle chips
• 1 tsp. vanilla extract
• toasted pecan halves (optional)

1. Combine brown sugar, butter and evaporated milk in a 3-quart saucepan.
2. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238u0b0).
3. Remove from heat; stir in butterscotch morsels and Marshmallow Creme.
4. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla.
5. Spread mixture evenly into 2 buttered 8-inch square pans.
6. Cool completely and cut into squares.
7. Gently press a pecan half on each square of fudge, if desired.
8. Store in an airtight container.

brown sugar, butter, milk, butterscotch morsels, marshmallow creme, pecans, chips, vanilla extract, pecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903958 (may not work)