English Toffee Fudge
1 teaspoon butter
1 can (14 ounces) sweetened condensed milk
1 package (11 ounces) peanut butter and milk chocolate chips
1 cup milk chocolate chips
2/3 cup milk chocolate English toffee bits
1 cup chopped pecans
2 teaspoons vanilla extract
Line a 9-in.-square baking pan with foil and grease the foil with butter; set aside. In a large microwave-safe bowl combine the milk, chips and toffee bits. Microwave, uncovered, on high for 1 minute; stir.
Cook 1-2 minutes longer, stirring every minute, or until chips are melted. Stir in pecans and vanilla. Transfer to prepared pan. Cover and refrigerate for at least 1 hour.
Using foil, lift fudge out of pan. Gently peel off foil; cut into 1-in. squares. Store in an airtight container. Makes 2-1/4 pounds.
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