Jingle bell fudge

Yield: 64 servings

Measure Ingredient
12 ounces Butterscotch chips
½ cup Chunky peanut butter
⅔ cup Sweetened condensed milk
½ cup Walnuts (chopped)

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.

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