7 oz. jar marshmallow creme
1 1/2 c. white sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
12 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts, optional
1 tsp. vanilla

In medium saucepan, combine marshmallow creme, sugar, evaporated milk, butter and salt. Over moderate heat, bring to a boil, stirring constantly. Boil 5 minutes, remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Add nuts and vanilla. Pour into a greased or foil lined 8 inch square pan. Chill until firm. Makes 2 1/4 pounds. Will keep for about 1 month in refrigerator.