1 lb. light brown sugar
1 1/2 c. Marshmallow Creme (6 oz.) or Fluff (9 1/2 oz.)
3/4 c. light cream
1/4 c. butter
1 c. butterscotch flavor chips (6 oz.)
5 chocolate covered toffee bars (Skor or Heath bars; about 1.25 oz. each), chopped coarse

Grease 9-inch square pan. Stir sugar, Marshmallow Creme and butter in a heavy 3-quart saucepan over medium heat until mixture comes to a full boil. Boil, stirring constantly, 6 minutes. Remove from stove; stir in chips until melted, then toffee bars (toffee bars may not melt completely). Pour into prepared pan and chill until firm. With a sharp knife, cut into 1/4-inch squares. Store airtight in refrigerator.

Makes 36, about 2 1/2 pounds.