1/2 c. butter
7 oz. jar marshmallow cream
1 1/2 lb. Hershey's kisses
13 oz. can evaporated milk
5 c. sugar
6 c. pecan pieces
1-2 c. Bits of Brickle pieces

Put chocolate and marshmallow cream in large bowl. Combine milk, sugar, butter in saucepan. Bring to boil. Cook over low heat 8 minutes, stirring constantly. Pour hot mixture over chocolate and cream in bowl mix. Stir in nuts and Brickle Bits. Drop with spoon on waxed paper.

NOTE: Can be spread on waxed paper in two 11x17 inch pans. Cool in refrigerate. Cut in squares.