1 3/4 cups firmly packed brown sugar
3/4 cup whipping cream
1/4 cup butter
1 (7-ounce) jar marshmallow créme
1/2 cup butterscotch-flavored baking chips
1 cup chopped pecans
3/4 cup toffee bits
1 teaspoon vanilla
Pecan halves, if desired
1. Line 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.
2. Combine brown sugar, whipping cream, butter and marshmallow crème in 3-quart nonstick saucepan. Cook over medium heat until mixture comes to a full boil (8 to 12 minutes). Continue cooking, stirring constantly, until candy thermometer reaches 240°F. or small amount of mixture dropped into ice water forms a soft ball (6 to 8 minutes).
3. Using wire whisk, quickly stir in butterscotch chips until melted. Remove from heat; stir in chopped pecans, toffee bits and vanilla.
4. Pour mixture into prepared pan. Top with pecan halves, if desired. Cool completely; cut into 1-inch squares.