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Monday, September 6, 2010

Recipe - Jingle Bell Fudge

12 ounces butterscotch chips
1/2 cup chunky peanut butter
2/3 cup sweetened condensed milk
1/2 cup 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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