Ingredients & Tools
2 Cups Brown Sugar
1 Cup Granulated Sugar
1 Cup Non-Dairy Liquid Cream Substitute
1/2 Cup Butter
2 Cups Marshmallow Cream
1 1/2 Cups Finely Chopped Semi-Sweet Chocolate
1 1/2 Cup Finely Chopped Butterscotch Candy Coating
2 Cups Chopped Nuts
1 Teaspoon
Instructions
Combine sugars, cream substitute and butter in a large sauce pan. Cook to 234°. Remove from heat and let the bubbles subside. Add marshmallow cream, semi-sweet chocolate, and butterscotch candy coating. Stir until well blended. Stir in nuts and vanilla. Pack into a parchment-lined or buttered 9-inch square pan. Cut into squares when cool.