2 1/2 c. sugar
3/4 c. evaporated milk
1/3 c. soft Blue Bonnet butter
1/2 measuring tsp. salt
3 c. miniature marshmallows
1 (6 oz.) pkg. (1 c.) butterscotch flavored morsels
1 c. chopped Planters pecan halves
1/2 measuring tsp. maple extract
1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels
1 measuring tsp. vanilla extract
Planters pecan halves

In large heavy gauge saucepan, combine sugar, evaporated milk, soft Blue Bonnet butter, and salt. Cook, stirring constantly until mixture comes to full boil. Boil 5 minutes, stirring constantly. Remove from heat; add marshmallows. Mix until marshmallows melt and mixture is smooth. Place 1/2 of the hot mixture in a bowl. Add butterscotch flavored morsels, chopped Planters pecan halves and maple extract. Stir until morsels melt and mixture is smooth; set aside.

To remaining mixture, add milk chocolate morsels and vanilla extract. Spread chocolate mixture into foil-lined 8 or 9 inch baking pan. Pour butterscotch mixture over chocolate layer. Garnish with Planters pecan halves. Chill in refrigerator until firm, about 2-3 hours. Cut into 1 inch squares. Makes about 2 1/2 pounds fudge.