Made this vintage recipe from the 60s, and it turned out amazing! Gonna put it on my Christmas menu!

Melt Butterscotch: In a pot, melt 1 cup of butterscotch chips over low heat until smooth.
Mix Ingredients: Stir in 1/3 cup sweetened condensed milk, 1/2 tsp vanilla extract, and 1/2 cup chopped pecans until well combined.
Chill Mixture: Transfer the mixture to the refrigerator and chill until firm.
Shape Roll: Once firm, shape the mixture into a 10-inch roll on wax paper, making sure it’s tightly wrapped.

Decorate: Use a fork to mark the surface, then brush with lightly beaten egg white. Press pecan halves onto the surface.
Chill Again: Rewrap the roll and chill for at least 2 hours or overnight.
Serve: Before serving, slice into 1/2-inch pieces. Optionally, top with more chopped pecans