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) semisweet chocolate chips
1 package (11.5 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
1 cup (6 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup chopped walnuts
Line a 13- by 9-inch pan with foil and grease the foil with 1-1/2 tablespoons 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 separate; continue stirring until fully blended. Remove from heat; stir in the marshmallow creme and extracts until well 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.