Five Minute Fudge (adapted from Rachael Ray)
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped pecans
8X8 cake pan, lightly greased with softened butter
Place a heavy pot on the stove and preheat it over low heat.Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat. Add nuts and stir in immediately. Spoon fudge into pan and make smooth.
The fudge will set up almost immediately. Chill covered in the refrigerator and slice fudge into SMALL squares when ready to serve, a little goes a long way.