Pecan Crunch Fudge

• 3 cups firmly packed brown sugar
• 12 cup butter
• 1 cup evaporated milk
• 1 (12 ounce) package butterscotch chips
• 1 (7 ounce) jar marshmallow creme
• 2 cups chopped toasted pecans
• 1 (6 ounce) package almond brickle chips
• 1 teaspoon vanilla
• 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 (238 F).
3. Remove from heat; stir in butterscotch morsels and marshmallow creme.
4. Beat vigorously with a wooden spoon until mixture is smoooth and just begins to cool.
5. Stir in chopped pecans, brickle chips and vanilla.
6. Spread mixture evenly into 2 buttered 8-inch square pans.
7. Cool completely, and cut into squares.
8. Gently press pecan half on each square if desired.
9. Store in airtight container.

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

Taken from www.food.com/recipe/pecan-crunch-fudge-112051 (may not work)