2 lbs. brown sugar
1 stick butter
1 c. evaporated milk
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
2 to 3 c. chopped (coarse) pecans
2 pkgs. caramel chips

Combine first 3 ingredients. Cook until a soft ball stage, then stir in 1 jar marshmallow creme and beat until mixture is very thick and creamy (about 8 minutes). Add remaining ingredients and beat well. Pour on greased pan and let set until firm. Cut with very sharp, warm knife into bite size pieces. Makes 100 pieces. Keeps well in refrigerator for several months.