Chocolate and Butterscotch Fudge

Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.

Combine the butterscotch chips, semi-sweet chocolate chips, and sweetened condensed milk in a heavy-bottomed saucepan over medium heat.

Stir constantly until the chips are completely melted and the mixture is smooth and well combined.

Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.

Fold in the chopped walnuts gently until evenly distributed throughout the fudge mixture.

Pour the fudge mixture into the prepared pan, smoothing the top with a spatula to create an even layer.

Allow the fudge to cool at room temperature for at least 2-3 hours or until it is firm enough to cut into squares.

Once set, lift the fudge from the pan using the parchment paper overhang and place on a cutting board.

Cut into 16 equal squares using a sharp knife, wiping the blade between cuts for clean edges.