2 c. packed brown sugar
1 c. granulated sugar
1 c. evaporated milk
1/2 c. butter
1 jar marshmallow cream (about 7 oz.)
1 tsp. vanilla
1 (6 oz.) pkg. butterscotch pieces (1 c.)
1 c. coarsely chopped Diamond walnuts
1 (6 oz.) pkg. semi-sweet real chocolate pieces (1 c.)

In saucepan, combine first 4 ingredients. Bring to full boil, stirring constantly over moderate heat. Cook 10 minutes, stirring occasionally. Remove from heat. Add marshmallow cream and vanilla; mix until smooth. To 2 cups of mixture, add butterscotch pieces and 1/2 cup of the walnuts; blend well. Pour evenly into greased 9 inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well. Pour over butterscotch mixture. Chill until firm. Makes about 2 1/2 pounds.