1 box brown sugar
3/4 c. butter (1 1/2 sticks)
1 (12 oz.) pkg. butterscotch or peanut butter pieces
1 (7 oz.) jar Marshmallow Crme
1 c. nuts
1 c. white sugar
2/3 c. evaporated milk
1 tsp. vanilla

You will also need 1 candy thermometer.

Using a heavy pot, mix sugar, butter and milk; bring to a boil, stirring constantly. Boil for 7 minutes over medium heat or until candy thermometer reaches 238°. Stir constantly; mixture scorches easily. Remove from heat. Stir in butterscotch or peanut butter pieces until melted. Then add marshmallow, nuts and vanilla; beat well. Pour in greased 9 x 3 pan. Cool and cut into small squares. "Mark off" while still warm.

1 stick butter
1/3 c. canned milk
1/2 tsp. vanilla
1 (12 oz.) pkg. chocolate or butterscotch chips
1 c. each: peanut butter, nuts and coconut
2 c. brown sugar
marshmallows

Cook and boil for 5 minutes. Add chips, peanut butter, nuts and coconut to mixture. Pour in pan. Cool and cut.