Instructions: Line 9- or 8 inch square pan with foil; grease foil. In large, heavy saucepan, combine sugar, brown sugar, milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking until mixture reaches soft ball stage (234 to 240 degrees F.), about 20 minutes.

Remove from heat; stir in marshmallow creme and vanilla. Pour half of hot mixture (about 2 cups) into medium bowl. Add butterscotch chips and peanut butter, stirring until melted; add 1/2 cup chopped nuts, mixing well.

Pour into prepared pan. To remaining hot mixture, add chocolate chips and 1/2 cup nuts. Pour over first layer; spread evenly. Cover; refrigerate about 4 hours or overnight. Cut into squares with knife dipped in warm water.

Yield: about 64
pieces.

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