Pecan Fudge

Line a 9x13 inch baking pan with parchment paper or aluminum foil, extending the edges slightly for easy removal.

Combine semi-sweet chocolate chips, butterscotch chips, and unsweetened chocolate in a large heatproof bowl.

Place the bowl over a pot of gently simmering water (double boiler method), stirring constantly until all chocolate is completely melted and smooth.

Remove the bowl from heat and stir in both cans of sweetened condensed milk until fully incorporated and the mixture is glossy.

Add vanilla extract and finely chopped pecans to the chocolate mixture, stirring thoroughly until the nuts are evenly distributed throughout.

Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula or the back of a spoon.

Allow the fudge to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely firm and set.

Lift the fudge from the pan using the parchment paper edges and transfer to a cutting board, then cut into 1-inch squares with a sharp knife, wiping the blade between cuts for clean edges.

Store the fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for extended freshness.