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BUTTERSCOTCH TRUFFLES 
1 tsp. vanilla
4 oz. cream cheese, softened
1 can condensed milk
20 oz. butterscotch chips, melted
1 c. chopped toasted nuts

Beat cheese until fluffy. Gradually add milk and melted chips. Add vanilla. Stir until mixed. Chill overnight or over bowl of ice water until thick. Drop by balls onto wax paper, roll in nuts. Store at room temperature.
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