2 pkgs. (12 oz. each) chocolate chips
1 c. (2 sticks) butter
1 jar marshmallow creme (or 16 lg. marshmallows)
1 can (13 oz.) evaporated milk
4 1/2 c. sugar
2 tbsp. vanilla
1 to 2 c. chopped nuts

Place chocolate, butter and marshmallow creme in large bowl. In heavy 4 quart saucepan bring to a boil milk and sugar, stirring constantly. When mixture reaches full rolling boil start timing and cook 8 minutes, stirring frequently. Pour over chocolate mixture and stir until well blended. Beat in vanilla. Stir in nuts. Pour into greased 15x10x1 jelly roll pan. Spread evenly. Cut into squares when cool.