3 c. semi-sweet chocolate chips
1 c. vanilla or semi-sweet chips
3 c. powdered sugar
1/4 c. dairy butter
1 c. Bailey's
1 1/2 c. nuts chopped (optional)

TRUFFLE TOPPING INGREDIENTS:

1 c. semi-sweet chocolate chips
4 tbsp. Bailey's
2 tbsp. butter cut in pieces

Melt chocolate with butter until chocolates are soft enough to stir smooth. Do not over heat.

Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desired and mix well.

Place fudge in an 8x8x2 inch pan sprayed with vegetable spray. Lay a sheet of plastic wrap on top and press gently to smooth fudge.

Truffle Topping: Melt chocolates until soft. Remove from heat. With a fork, beat in butter and bailey's until smooth. Spread topping over fudge with knife. Refrigerate until firm, 1 to 2 hours. (Can be frozen.)