1-1/2 teaspoons plus 1/2 cup butter ( no substitutes), softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 oz. ) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips
Line a 9-inch square pan with foil and grease foil with 1-1/2 tsp. butter; set aside.
In heavy saucepan, combine sugars, milk and remaining butter.
Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 min., stirring constantly.
Reduce heat to low and stir in marshmallow crème until melted and blended.
Remove from heat; and stir in vanilla.
Pour 2 -1/2 cups into a bowl and add chocolate chips and walnuts to the bowl. Pour into prepared pan.
Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted.
Pour over chocolate layer and gently spread to cover.
Refrigerate overnight or until firm. Remove from foil and cut to desired size. Store covered in refrigerator.
copyright 2011 tas