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.