WHITE CANDY CENTER:

1/3 c. butter, softened
1/3 c. light corn syrup
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. butter flavoring
3 1/2 c. powdered sugar

Combine these ingredients. Knead well then form into long rolls. Cover and refrigerate until firm.

CHOCOLATE LAYER:

In saucepan, combine: 1 (13 oz.) can evaporated milk 1/2 c. butter

Bring the above to a boil, stirring constantly to soft ball (234 degrees). Remove from heat. 1 (7 oz.) jar marshmallow creme Pecans, chopped

Stir into hot mixture the chocolate chips and marshmallow creme. Stir until blended, then let stand until firm. One at a time, take out only enough chocolate mixture for one roll of the white fondant center. Knead chocolate mixture and spread on counter. Lay white center atop chocolate and shape chocolate around center. Roll outside in pecans. Wrap in foil. Refrigerate until ready to slice.