Filling:

2/3 c. dates, finely chopped
2/3 c. walnuts, coarsely chopped
1/3 c. apricot preserves

Fudge:

1 (7 oz.) jar Marshmallow Creme
1 1/2 c. sugar
2/3 c. evaporated milk
1/4 c. butter
1/2 tsp. salt
1 (12 oz.) pkg. butterscotch morsels

Filling: Combine 1/3 cup walnuts and apricots preserves, set aside. Line 8-inch pan with foil.

Fudge: In heavy saucepan, combine Marshmallow Creme, sugar, milk, butter and salt. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes. Remove from heat, add butterscotch morsels, stir until melted and mixture is smooth. Pour 1/2 of mixture into prepared pan. Spoon filling over top. Top with remaining mixture. Add 1/3 walnuts sprinkled over top of fudge. Chill until firm.

Yield: 2 1/2 pounds.