Butterscotch Toffee Fudge
1 lb. light brown sugar
1 1/2 C. Marshmallow Crème (9 1/2 oz.)
3/4 C. light cream
1/4 C. butter or margarine
1 C. butterscotch chips (6 oz.)
5 (1 1/4 oz.) Heath bars, coarsely chopped
Butter a 9-inch square pan.
Stir sugar, Marshmallow Crème, cream, and butter in a heavy
3-quart pan over medium heat until mixture comes to a full boil. Boil for 6
minutes, stirring constantly.
Remove from heat, stir in chips
until melted, then toffee bars. (Toffee bars may not melt completely.)
Pour into prepared pan and chill until firm.
Cut into small squares.