3/4 cup (1 1/2 sticks) butter
3 cups sugar
2/3 cup evaporated milk (Carnation)
12 oz. chocolate chips (Toll House)
2 (7 oz. ea.) jars marshmallow creme (Kraft)
1 cup chopped nuts
1 tsp. vanilla

Stir together butter, sugar and evaporated milk in a heavy saucepan. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Gradually stir in chocolate chips until melted. Add remaining ingredients. Mix until well blended.

Pour into greased 9x9-inch or 13x9-inch pan. Cool to room temperature and cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Michelle Walsh