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    Jingle Bell Fudge


    Source of Recipe


    Aunt Saunny

    12 oz Butterscotch chips
    1/2 c Chunky peanut butter
    2/3 c Sweetened condensed milk
    1/2 c 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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