Pecan Crunch Fudge

3 cups firmly packed brown sugar
 
1/2 cup butter

1 cup evaporated milk

1 (12 ounce) package butterscotch morsels

1 (7 ounce) jar marshmallow cream

2 cups chopped, toasted pecans

1 (6 ounce) package almond brickle chips

1 teaspoon vanilla

toasted pecan halves (optional)

Combine brown sugar, butter and evaporated milk in a 3 quart saucepan. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238° F.).

Remove from heat; stir in butterscotch morsels and marshmallow cream. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla.

Spread mixture evenly into 2 buttered 8-inch square pans. Cool completely, and cut into squares. Gently press a pecan half on each square of fudge if desired. Store in airtight container.