Tipsy Cherry Fudge (using dried cherries and pecans)

1 (8 ounce) package dried cherries
Rum, brandy, whiskey or bourbon, for soaking cherries (orange juice may be substituted)
1 (6 ounce) bag coarsely chopped pecan pieces, toasted*
1 (11 1/2 ounce) bag semisweet chocolate chunks or chips
1 (11 ounce) bag butterscotch morsels
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract or liquor that soaked cherries

Soak cherries overnight in rum, brandy, whiskey or bourbon to plump them.

Drain completely, reserving liquid, and dry on paper towel before starting recipe.

Butter a decorative 9- or 10-inch casserole. Spread pecans on bottom. Add the drained cherries; set aside.

Melt in microwave bowl (watch carefully) chocolate chunks, butterscotch morsels and condensed milk. Add 1 teaspoon of reserved liquid from the soaked cherries. Pour mixture over cherries and nuts. Refrigerate overnight if you can wait that long.

Cut into 1-inch squares and turn the squares over to show off the nuts and cherries.

*The pecans are better if toasted in the oven just until they turn brown.

Makes 24 pieces
Source: Made in Texas by H-E-B Grocery Co.