1 1/2 teaspoons plus 3/4 cup butter (no substitutes), divided
1 can (14 ounces) sweetened condensed milk
3 tablespoons milk
1 package (12 ounces) semi-sweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
1 cup butterscotch chips
1 jar (7 ounces) marshmallow cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup chopped walnuts
Line a 13-inch by nine-inch by 2-inch pan with foil, and grease foil with 1 1/2 teaspoons of butter. Set aside.
In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth (mixture will first appear separated; continue stirring until fully blended). Remove from the heat; stir in the marshmallow cream and extracts until will 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 1/2 pounds.