Orange Fudge

1 1/2 c. milk chocolate chips
1/2 c. white chocolate chips
1 tsp. oil
1/2 cube real butter, softened
1 14-oz can sweetened condensed milk
1 tsp. orange extract
1/4 c. toffee bits
1/4 c. chopped pecans

Line 8 x 8 pan with foil, with edges overhanging the pan (to use as handles later).  Coat foil in pan with nonstick spray.  Set aside.  Melt chips and oil together, stirring until smooth (I use the microwave).  Add butter and stir until melted and combined.  Stir in extract and milk, until smooth.  Pour mixture into pan and sprinkle top with toffee and pecans, using spoon or fingers to gently press into top of fudge.  Refrigerate for several hours, until firm.  Using foil "handles" lift fudge from pan and cut into small pieces.                                                                                      - Tricia Munk