12 oz of butterscotch chips
3/4 rice krispies
1/2 cup of chopped pecans or walnuts
14oz condense milk can
1 tsp of vanilla extract
Note: This recipe should fit a 9x13 size pan. I actually doubled the recipe because I wanted to fill a 11x17 size pan.
Note: I used a glass pyrex bowl over a pot with some boiling water as my double boiler.
Then stir in your rice krispies, craisins and chopped nuts.
Place a sheet of wax paper on a baking sheet and pour your fudge and smooth out. Allow to chill for 2 hours to set in the fridge. Once set peel off the wax paper and cut into bars. Store in an airtight container. Enjoy.
Recipe inspired by Rachael Ray
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