3 c semisweet chocolate chips
1 c white chocolate chips
3 c powdered sugar
1/4 c butter
1 c Bailey's Irish Cream
1 1/2 c nuts, chopped -- optional
Truffle Topping:
1 c semisweet chocolate chips
1/2 c white chocolate chips
4 tbsp Bailey's Irish Cream
2 tbsp butter -- cut in pieces

Melt chocolates with butter until chocolates are soft
enough to stir smooth. Do not overheat.
Add chocolate/butter mixture to powdered sugar and Baileys.
Stir until smooth, add nuts and mix well.
Place fudge in an 8" X 8" pan, oiled.
Lay a sheet of plastic wrap on top and gently press to smooth fudge.

Truffle Topping:
Melt chocolates until soft. Remove from heat. With a fork,
beat in butter and Baileys until smooth.
Spread topping over fudge with knife.
If a very smooth top is desired, place plastic wrap over top as in above.
Refrigerate until firm; 1-2 hours.
Can be frozen.

Using All semi-sweet chips (instead of white chocolate)
will yield a deeper, darker fudge.