Four-Chip Fudge

• 1-1/2 teaspoons plus 3/4 cup butter, divided
• 1 can (14 ounces) sweetened condensed milk
• 3 tablespoons 2% milk
• 1 package (12 ounces) semisweet chocolate chips
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 package (10 ounces) peanut butter chips
• 1 cup butterscotch chips
• 1 jar (7 ounces) marshmallow creme
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 cup chopped walnuts

1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth. (Mixture will first appear separated; continue stirring until fully blended). Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts.
2. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator.

butter, condensed milk, milk, chocolate chips, milk chocolate chips, peanut butter, butterscotch chips, marshmallow creme, almond, vanilla, walnuts

Taken from www.tasteofhome.com/recipes/four-chip-fudge/ (may not work)