St. Patrick's Day Truffle Fudge

Directions

Coat a 8×8 inch brownie pan with cooking spray or grease with butter.

Melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and ¼ cup butter In the top half of a double boiler until soft enough to stir.

Stir in the powdered sugar and Irish cream until smooth. Stir in nuts.

Use a spatula to transfer mixture in the prepared pan and lay a sheet of plastic wrap over top, press and smooth top down.

In the same top half of a double boiler melt remaining chocolates until soft.

Remove from heat and with a fork stir in the butter and Irish cream until well mixed and smooth

Spread topping over cooled fudge with a knife.

If you want a smooth top, place plastic wrap over the top.

Refrigerate until firm, at least 2 hours or overnight.

This fudge can be frozen very well.