Preparation / Directions:
In top of double boiler or in a stainless bowl set over a saucepan of simmering water, melt the butterscotch chips until smooth. Stir in sweetened condensed milk and vanilla. Stir in chopped pecans, mixing well, and chill until firm enough to handle. Form into a 10-inch log on waxed paper. Roll tightly in the waxed paper to shape evenly. Unwrap and mark the surface lengthwise with the tines of a fork, and brush with the egg white. press the pecan halves into the roll to completely cover the surface and rewrap in wax paper. Chill for 2 hours or overnight, Cut into 1/2-inch slices with a very sharp knife. NOTE: These will hold for several weeks in the refrigerator if kept tightly wrapped and not sliced until used.