Toffee Butterscotch Fudge

“From Pillsbury Book Cook time is fridg. time”
READY IN:
1hr 15mins
YIELD:
36 squares
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) package butterscotch chips
  • 1 can pillsbury creamy supreme caramel pecan frosting
  • 12 cup chopped peanuts
  • 12 cup almond brickle chips

Directions

  1. Line a 8-inch square pan with foil extending foil over edges lightly butter foil.
  2. Melt chips over low heat until smooth remove from heat.
  3. Stir in frosting,add peanuts and almond brickle chips mix until well coated.
  4. Spread into pan.
  5. Refrigerate 1 hour.
  6. Remove fudge by lifting foil remove foil cut into 36 squares.

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