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

In 4 quart microproof bowl combine chocolate and butterscotch chips and butter. Cook on 70 (roast) for 5 minutes, or until melted. Stir. Fold in marshmallows and nuts. Spread on buttered 13x9 sheet pan. Refrigerate until it sets (about 2 hours). Cut into squares.