1 ½ teaspoons plus ¾ cup butter
(no substitutes), divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons milk
1 package (12 ounces) semisweet chocolate chips
1 package (11 ½ ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
1 cup butterscotch chips
1 jar (7 ounces) marshmallow cream
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup chopped walnuts
Line a 13-in. x 9-in. x 2-in. pan with foil and grease the foil with 1 ½ teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove from the heat; stir in the butterscotch chips, marshmallow cream and the extracts until well blended. Stir in nuts.
Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4 ½ pounds.