Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          semisweet chocolate chips
   1      cup           white chocolate chips
   3      cups          powdered sugar
     1/4  cup           butter
   1      cup           bailey's irish cream
   1 1/2  cups          nuts -- chopped -- optional
                        truffle topping:
   1      cup           semisweet chocolate chips
     1/2  cup           white chocolate chips
   4      tablespoons   bailey's irish cream
   2      tablespoons   butter -- cut in pieces

Preparation:

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.