This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Two-Tone Chocolate Fudge
(Makes about 2 1/2 pounds)

2 cups (12 ounces) semi-sweet chocolate chips
1 (11 1/2-ounce) package milk chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons coffee cream or milk
2 teaspoons vanilla extract
1 cup chopped walnuts

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread into aluminum foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Remove from heat; stir in remaining 1/2 cup walnuts. Spread over fudge in pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.