Two-Tone Fudge

• 1-1/2 teaspoons plus 1/2 cup butter, softened, divided
• 2 cups packed brown sugar
• 1 cup sugar
• 1 cup evaporated milk
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 1-1/2 cups semisweet chocolate chips
• 1 cup chopped walnuts
• 1/2 cup butterscotch chips

1. Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended.
2. Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan.
3. Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
4. Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.

butter, brown sugar, sugar, milk, marshmallow creme, vanilla, chocolate chips, walnuts, butterscotch chips

Taken from www.tasteofhome.com/recipes/two-tone-fudge/ (may not work)