Jingle Bell Fudge
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler
on medium heat.
Cook 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 walnuts into surface, if desired, and chill until firm.
Cut into 1-inch squares.
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