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5-MINUTE UPSTATE FUDGE

INGREDIENTS:
1 (12-ounce) bag semisweet chocolate chips
¾ bag (about 1½ cups) butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ cup cooked and chopped bacon
1 cup shelled walnuts, toasted
½ cup crushed pretzels
½ cup crushed potato chips
Butter, for greasing the pan

DIRECTIONS:
Heat an enamel Dutch oven over medium low heat. Add the condensed milk, semisweet chocolate, butterscotch chips and vanilla. Stir until the chocolate melts, then add the walnuts, bacon, pretzels and chips to the fudge, reserving some for topping. Stir to combine.

Line an 8 or 9 inch square pan with parchment paper and butter the sides or, to make the fudge in the form of a wreath, butter a round cake pan, wrap the empty container of condensed milk with buttered plastic wrap, and place it in the center of the pan.

Use a rubber spatula to spoon the fudge into the pan and leave it bumpy on top. Sprinkle the reserved potato chips, walnuts, bacon and pretzels all over the top allowing them to adhere to the fudge. Cool the fudge in fridge for 30 minutes. Slice 1/4 inch thick in 3 inch wide pieces.

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