-1/2 C. Butter, softened
-2 C. packed brown sugar
-1 C. evaporated milk
-1 C. granulated sugar
-1 jar (7 ounces) marshmallow creme
-1 tsp Vanilla
-1 1/2 C. semi-sweet chocolate chips
-1/2 C. butterscotch chips (I have replaced this for other flavors, works the same)
Line, in a 9 inch square pan, foil greased with butter. Set aside. In a large heavy sauce pan, combine the sugars, milk and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes stirring constantly. Reduce heat to low, stir in mallow creme until melted and blended. Remove from heat, stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until chips are melted. pour into prepared pan. Add butterscotch chips to the remaining mallow mixture and stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Place in fridge and leave in over night until firm. Using the foil, remove from pan and cut. Store in fridge. yields 2 3/4 lbs.
