4 1/2 cups sugar
1 (12 oz.) can evaporated milk (Carnation)
1/2 cup (1 stick) butter
1 (7 oz.) jar marshmallow creme (Kraft)
12 oz. semi-sweet chocolate chips
12 oz. milk chocolate bar
2 cups chopped pecans or walnuts
2 tsp. vanilla

Cook sugar, evaporated milk and butter to soft ball stage (234°F on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I use a lightly buttered 11x17-inch pan). Cool. Cut into squares and store in refrigerator.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: SherriB