Butter Pecan Chocolate Fudge

1 (6 ounce) package pecan halves
1 cup (6 ounces) butterscotch chips
1 (16 ounce) can prepared vanilla frosting, divided
1 (8 ounce) package semisweet chocolate squares
    for baking, coarsely chopped, divided
1/2 teaspoon vegetable oil

Heat oven to 350 degrees F.

Spread pecans in even layer over bottom of 9-inch square baking pan; bake 20 minutes or until lightly toasted. Remove to cooling rack; cool completely. Remove nuts from pan.

Line bottom of pan with a 9-inch square of parchment paper.

Combine butterscotch chips and half of the frosting in small saucepan. Heat over low heat, stirring until melted and smooth. Add nuts, stirring to coat evenly. Spread butterscotch mixture evenly over parchment paper.

Reserve 1/2 cup of the chopped chocolate for garnish. In same saucepan, combine remaining chocolate and remaining frosting. Heat over low heat, stirring until melted and smooth. Carefully pour chocolate mixture over butterscotch layer in pan; spread evenly. Refrigerate 10 minutes or until set.

Invert pan onto cutting board. Carefully peel parchment paper from fudge. Place reserved 1/2 cup chocolate and oil in microwave-safe dish. Microwave, uncovered, on HIGH for 1 to 1 1/2 minutes or until melted, stirring every 30 seconds. Spread chocolate over top of fudge. Refrigerate 15-30 minutes or until firm. Cut into 64 squares.

Store in tightly covered container in refrigerator.

Yield: 64 pieces

Nutrients per serving: (1 piece): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein less than 1 g, Sodium 10 mg, Fiber less than 1 g