Butterscotch Toffee Fudge

1 pound light brown sugar
1 1/2 cups Marshmallow Crème (9 1/2 ounces)
3/4 cup light cream
1/4 cup butter or margarine
1 cup butterscotch chips (6 ounces)
5 (1 1/4 ounce) Heath bars, coarsely chopped

Butter a 9-inch square pan.

Stir sugar, Marshmallow Creme, cream, and butter in a heavy 3-quart pan over medium heat until mixture comes to a full boil. Boil for 6 minutes, stirring constantly.

Remove from heat' stir in chips until melted, then stir in toffee bar pieces. (Toffee bars may not melt completely.)

Pour into prepared pan and chill until firm.

Cut into small squares.

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