3 c. sugar
3/4 c. butter
1 (5 1/3 oz.) can evaporated milk
1 (12 oz.) pkg. chocolate chips
1 (7 oz.) jar marshmallow creme
1/2 c. pecans, chopped
1 tsp. vanilla

In a 2-quart glass measuring bowl, combine sugar, butter, and milk. Cook on high 8 1/2 to 10 1/2 minutes or until sugar is dissolved, stirring twice. Add remaining ingredients and stir until chips are melted and cream is well blended. Turn into a well greased 9 x 13 inch baking dish. Chill until firm. Cut into squares. You may substitute a 12 ounce package of butterscotch chips for chocolate chips, and use walnuts instead of pecans. Yields 60 (1 1/4 inch) pieces.