1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 c. butter
1 c. nuts
1 (12 oz.) pkg. butterscotch chips
1 (10 1/2 oz.) pkg. miniature marshmallows

In a 4 quart microproof mixing bowl, combine chocolate, butterscotch and butter. Cook until melted. Stir. Fold in marshmallows and nuts. Spread on buttered 13 x 9 inch pan. Refrigerate until set, about 3 hours. Cut into squares.