Two-Tone Chocolate Fudge

2 Cups (12 oz.) semi-sweet chocolate chips

1 (11 1/2 oz.) package milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1 Tablespoons coffee cream or milk

2 tsp. vanilla exract

1 Cup chopped walnuts

In saucepan, over low heat, melt semi-sweet chococlate chips with 2/3

Cup sweetened condensed milk, 1 Tablespoon cream and 1 tsp. vanilla.

Remove from heat; stir in 1/2 Cup walnuts. Spread into aluminum foil-

lined 9" square pan. In another saucepan, over low heat, melt milk

chocolate chips with remaining sweetened condensed milk, 1 Tablespoon

cream and 1 tsp. vanilla. Remove from heat; stir in remaining 1/2

Cup walnuts. Spread over fudge in pan. Chill 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut into squares.

Store loosely covered at room temperature.

Gluten free. I'm sorry, not at all low carb. I don't know how you would make substitutions on this to make it so.

Enjoy!

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