3/4 c Evaporated milk
1 1/2 c Sugar
1/4 ts Salt
1/4 c Butter or margarine
1 c Chocolate chips
3/4 c Marshmallow creme
1 ts Vanilla
1/2 c Chopped walnuts or pecans
In a 3 quart heavy pan, combine evap. milk, sugar, salt and butter.
Bring to a rolling boil over medium-low heat, stirring. Cook,
stirring for 5 minutes. (If heat is too high you will scorch it)
Remove from heat and add chocolate chips. Stir until melted and
quickly add marshmallow creme, vanilla and nuts. Stir until well
blended. Pour into buttered 8 in square pan and spread to make even
layer. Cover and chill until firm. Cut and serve. (Store in
refrigerator for up to 2 weeks. Makes 2 lbs.)
Yields
1 servings