CARAMEL BUTTERSCOTCH FUDGE & CHOCOLATE PEANUT BUTTER FUDGE

 CARAMEL BUTTERSCOTCH FUDGE

1 1/4 cup milk chocolate chips
1 1/4 cup butterscotch chips
1/2 cup Kraft caramel bits
14 ounces Eagle-Brand sweetened condensed milk
1/3 cup Fisher’s Cinnamon Pecans

• Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
• Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
• Immediately pour into the foil lined pan.
• Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.

CHOCOLATE PEANUT BUTTER FUDGE
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips
14 ounces Eagle-Brand sweetened condensed milk
1/3 cup Crushed Honey Roasted Peanuts or walnuts

• Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
• Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
• Immediately pour into the foil lined pan.
• Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.