Fruit-Filled Butterscotch Fudge recipe

Filling:
2/3 cup dates, finely chopped
2/3 cup walnuts, coarsely chopped, divided
1/3 cup apricot preserves

Combine dates, 1/3 cup of the walnuts and apricots preserves, set aside. Line an 8-inch pan with foil.

Fudge:
1 (7 ounce) jar Marshmallow Crème
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 cup butter
1/2 teaspoon salt
1 (12 ounce) package butterscotch morsels

In heavy saucepan, combine Marshmallow Crème, sugar, milk, butter and salt. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes.

Remove from heat, add butterscotch morsels. Stir until morsels are melted and mixture is smooth. Pour 1/2 of mixture into prepared pan.

Spoon filling over top. Top with remaining mixture. Sprinkle remaining 1/3 cup walnuts over top of fudge. Chill until firm.

Yields 2 1/2 pounds.