2 c. sugar
1/2 c. butter
1 c. miniature marshmallows
1/2 c. flaked coconut
1 c. evaporated milk
8 oz. white almond bark
1/2 c. chopped nuts
1 tsp. vanilla

Butter sides of a heavy 3 quart saucepan. Combine sugar, milk, and butter. Cook to the soft boil stage. Remove from heat and add almond bark and marshmallows, stir until melted. Add coconut, nuts, and vanilla. Pour into buttered 8 x 8 inch pan.