INGREDIENTS: 3 cups semisweet chocolate chips; 1 cup white chocolate chips; 1/4 cup butter; 3 cups confectioner’s sugar; 1 cup Irish cream liqueur; 1 1/2 cups chopped nuts; 1 cup semisweet chocolate chips; 1/2 cup white chocolate chips; 4 tablespoons Irish cream liqueur; 2 tablespoons butter.

DIRECTIONS: Butter an 8 by 8 inch pan. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. Stir in the confectioner’s sugar and Irish cream until the mixture is smooth. Stir in the nuts. Place the mixture in the prepared pan and lay a sheet of plastic wrap over the top. Press and smooth the top down. In the top half of a double boiler melt the remaining chocolates until soft. Remove from the heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over the cooled fudge with a knife. If a smooth top is important, place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.