JINGLE BELL FUDGE
Steps:
- 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.
- Chill until firm. Cut into 1-inch squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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