Combine brown sugar, butter and evaporated milk in a 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees). Remove from heat; stir in butterscotch morsels and marshmallow creme. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla. Spread mixture evenly into two buttered 8-inch square pans. Cool completely and cut into squares. Gently press a pecan half on each square of fudge, if desired. Store in airtight container. Yield: 3 pounds.