1 lb. bag fun size MILKY WAY® candy bars
1/2 c. melted butter
1/2 tsp. baking soda
3 c. all-purpose flour
1 1/4 c. buttermilk
1/2 c. softened butter
1 c. pecans, chopped
2 c. sugar
4 eggs
1 tsp. vanilla extract

Combine candy bars and melted butter in saucepan, over low heat until candy is melted, stirring constantly. Cool.

Cream sugar and softened butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine buttermilk and soda. Add to creamed mixture, alternating with flour, beat well after each addition.

Stir in candy bar mixture and pecans. Pour batter into greased and floured Bundt pan. Bake at 325 degrees for 1 hour and 20 minutes or until done. Let cool in pan for 1 hour. Remove from pan, cool completely, then frost with following.

MILK CHOCOLATE FROSTING:

2 1/2 c. sugar
1 c. evaporated milk
1/2 c. melted butter
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 c. marshmallow creme

Combine sugar, milk and butter in heavy saucepan. Cook over medium heat until small amount dropped in cold water forms soft ball. Remove from heat. Add chocolate chips and marshmallow creme, stirring until melted. If necessary, add small amount of evaporated milk to make icing spreading consistency.