Yield: 36 servings
Measure | Ingredient |
---|---|
12 ounces | Semisweet chocolate chips (2 |
\N \N | Cups) |
1 \N | Stick (4 oz.) butter -- cut |
\N \N | Into slices |
½ x | 7 oz jar |
2 teaspoons | Vanilla extract |
2 cups | Sugar |
1 \N | 5 oz can |
1¼ cup | Coarsely chopped macadamia |
\N \N | Nuts |
1½ cup | Butterscotch flavored chips |
\N \N | (9 oz.) -- melted |
\N \N | Marshmallow creme |
\N \N | Evaporated milk |
Prep: 20 minutes Cook: 10 minutes 1. In a large mixing bowl, combine chocolate chips, butter slices, marshmallow creme & vanilla; set aside.
2. In a large saucepan, combine sugar & evaporated milk, cook over low heat, stirring constantly, until mixture comes to a boil. Boil for 6 minutes, stirring constantly. Pour over chocolate chip mixture in bowl & stir quickly until well blended. Stir in nuts.
3. Turn chocolate mixture into a well buttered 8½" square baking pan. Spoon on melted butterscotch chips & using a knife, swirl into chocolate mixture. Refrigerate until set. Cut into 36 squares. Store, covered, in refrigerator.
Elizabeth Norsworthy
Recipe By :
From: Marjorie Scofield Date: 05-09-95 (71) Recipes