3 c. firmly packed brown sugar
1/2 c. butter
1 c. evaporated milk
1 (12 oz.) pkg. butterscotch morsels
1 (7 oz.) jar marshmallow cream
2 c. chopped, toasted pecans
1 (6 oz.) pkg. almond brickle chips
1 tsp. vanilla extract
Toasted pecan halves (opt.)

Combine brown sugar, butter and evaporated milk in a 3 quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees).

Remove from heat; stir in butterscotch morsels and marshmallow cream. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla.

Spread mixture evenly into 2 buttered 8 inch square pans. Cool completely and cut into squares. Gently press a pecan half on each square of fudge, if desired. Store in an airtight container. Yield: 3 pounds.