5 oz. evaporated milk
1/4 tsp. salt
6 oz. semi-sweet chocolate chips
1/2 c. chopped walnuts or pecans
1 1/3 c. sugar
1/4 c. butter
3/4 c. marshmallow cream
1 tsp. vanilla

In a 2 1/2 to 3 quart pan, combine evaporated milk, sugar, salt, and butter. Bring to a rolling boil over medium-low heat, stirring; boil for 5 minutes, stirring constantly. If heat is too high, mixture will scorch.

Remove from heat; add chocolate chips and stir until melted. Quickly stir in marshmallow cream, vanilla, and walnuts until blended. Pour into a buttered 8-inch square or round baking pan; spread to make an even layer. Let cool, then cover and refrigerate. Cut into 1-inch squares to serve. If made ahead, wrap airtight and refrigerate for up to 2 weeks.