12 oz bitter sweet chocolate chips

HOLIDAY CHOCOLATE COMBO: DARK CHOCOLATE BOURBON PECAN FUDGE AND TOFFEE CRUNCH FUDGE FOR THE DARK CHOCOLATE BOURBON PECAN FUDGE INGREDIENTS 12 oz bitter sweet chocolate chips (1 bag) 6 oz semi sweet chips (1/2 bag) 1 can condensed milk 1 tablespoon butter 1/2 teaspoon salt 3 tablespoons bourbon 3/4 cup finely chopped pecans DIRECTIONS Prepare a 9x9 inch baking pan with a foil sling. In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter and salt, and combine well. Remove chocolate mixture from the heat and stir in bourbon, followed by 1/2 cup of the chopped pecans. Save the remainder for sprinkling on top. Press mixture into prepared baking pan. Sprinkle with remaining pecans and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces. FOR THE TOFFEE CRUNCH FUDGE INGREDIENTS 12 oz semi sweet chocolate chips (1 bag) 6 oz butterscotch chips (1/2 bag) 1 can condensed milk 1 tablespoon butter 1/2 teaspoon salt 1 teaspoon vanilla extract 1 cup toffee bits (aka "Bits of Brickle") DIRECTIONS Prepare a 9x9 inch baking pan with a foil sling. In a metal bowl over simmering water (or a double boiler), melt chocolate and butterscotch chips. Add in condensed milk, butter and salt, and combine well. Remove chocolate mixture from the heat and stir in vanilla, followed by 3/4 cup of the toffee bits. Save the remainder for sprinkling on top. Press mixture into prepared baking pan. Sprinkle with toffee and press down gently. Refrigerate for 4 to 6 hours before lifting sling from pan and cutting into pieces.