Butter Pecan Fudge

Butter Pecan Fudge 2 1/2 C white chocolate chips 1/2 C butterscotch chips 1/4 C unsalted butter 1 14 oz can sweetened condensed milk 1 tsp vanilla extract 1 C chopped pecans 1 C chopped cinnamon graham crackers Line a 8x8 baking dish with enough aluminum foil to overlap the sides to create little flaps. Spray with cooking spray and wipe away the excess spray with a paper towel. Place the white chocolate chips, butterscotch chips, butter and sweetened condensed milk in a sauce pan and heat over medium low heat. Continuously stir until the mixture is melted and well incorporated, about 5-7 minutes. **See NOTES regarding this process.** Once the mixture is melted, remove from the heat and stir in the vanilla extract. Then carefully stir in the chopped pecans and then the chopped graham crackers. Pour/scrape the mixture into the prepared baking dish. Smooth with the back side of a spoon, if needed. I didn't need to smooth mine. Refrigerate for 2-3 hours, or until firm. Once fully chilled and firm, lift from the baking dish by grabbing the aluminum foil flaps and pulling out of the baking dish. Cut into squares. Notes While heating your chocolate chip mixture, DO NOT step away from it. Continually stir. If you don't follow these two rules, you will burn the fudge and have to start over. It happened to me. I was making pizza dough while making the FIRST batch of this fudge. Stepped away for less than a minute BOOM. Burnt fudge. I had to dump it out and start over again. Store covered in your refrigerator for up to two weeks.