Ingredients
1 1/2
cups packed dark brown sugar
1/2
cup butter
1
can (5 oz) evaporated milk
1
jar (7 oz) marshmallow creme
1
bag (11 oz) butterscotch chips
1
cup chopped pecans
Preparation
Grease bottom and sides of 8-inch square pan with butter. In 3-quart heavy saucepan, cook brown sugar, 1/2 cup butter and the milk over medium heat, stirring constantly, until butter is melted.
Stir in marshmallow creme. Heat to boiling over medium heat; boil about 5 minutes, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Add butterscotch chips; stir until smooth. Stir in pecans.
Spread in pan. Let stand 2 hours or until firm. Cut into 6 rows by 8 rows.
