12 oz Semisweet chocolate chips (2 1 5 oz can
Cups) 1 1/4 c Coarsely chopped macadamia
1 Stick (4 oz.) butter — cut Nuts
Into slices 1 1/2 c Butterscotch flavored chips
1/2 x 7 oz jar (9 oz.) — melted
2 ts Vanilla extract Marshmallow creme
2 c Sugar Evaporated milk
Prep: 20 minutes Cook: 10 minutes
1. In a large mixing bowl, combine chocolate chips, butter slices,
marshmallow creme & vanilla; set aside.
2. In a large saucepan, combine sugar & evaporated milk, cook over low
heat, stirring constantly, until mixture comes to a boil. Boil for 6
minutes, stirring constantly. Pour over chocolate chip mixture in
bowl & stir quickly until well blended. Stir in nuts.
3. Turn chocolate mixture into a well buttered 8 1/2″ square baking
pan. Spoon on melted butterscotch chips & using a knife, swirl into
chocolate mixture. Refrigerate until set. Cut into 36 squares. Store,
covered, in refrigerator.
Elizabeth Norsworthy
Yields
36 servings