8 oz. marshmallow creme (warm)
1/2 lb. melted unsalted butter
2 tsp. vanilla
2 c. chopped pecans
4 1/2 c. sugar
1 lg. can evaporated milk
3 (6 oz.) pkg. chocolate chips

Mix butter, pecans, chocolate chips, vanilla and the marshmallow creme (warmed) in a mixing bowl thoroughly. In a large sauce pan add evaporated milk and sugar. Boil for 6 minutes stirring. Mix with other ingredients and pour into a 9 x 13 x 2 inch greased pan. Refrigerate for 24 hours. Store in refrigerator.