Jingle bell fudge
64 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Butterscotch chips |
| ½ | cup | Chunky peanut butter |
| ⅔ | cup | Sweetened condensed milk |
| ½ | cup | Walnuts (chopped) |
Directions
Combine butterscotch chips and peanut butter in top of double boiler.
Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended.
Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.