1 pt. marshmallow cream
2 blocks butter
12 oz. chocolate chips
1 tall can evaporated milk
4 1/2 c. sugar
2 c. pecans

Mixture #1: Place butter, marshmallow cream and chocolate chips in mixing bowl.

Mixture #2: Mix sugar and cream in saucepan; bring to a boil. After it starts to boil rapidly continue to boil for 9 minutes, stirring constantly.

Start beater at low speed and pour mixture #2 into mixture #1. Blend well. Add nuts and beat at low speed.

Pour into greased pan (9 x 13 inch). Allow to cool about 3 hours in refrigerator before cutting.