Jingle Bell Fudge

12 oz Butterscotch chips

1/2 c Chunky peanut butter

2/3 c Sweetened condensed milk

1/2 c Walnuts (chopped)

Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.