4 (8 oz.) plain Hershey bars
2 lbs. lg. marshmallows
1/2 lb. English walnuts, chopped
1 stick real butter
1/2 of (6 1/2 oz.) can Milnot
Pinch of salt

In double boiler, melt chocolate, butter and Milnot until smooth. In large pan, place marshmallows and nuts. Pour melted mixture over nuts and marshmallows. Stir until coated. Pour out on a large, buttered, cookie sheet. Press down good with back of spoon. Sprinkle lightly with salt. Cover with plastic wrap and refrigerate overnight. Cut in squares.

NOTE: This is very easy to make and "Ah!! So Good!!". If no room in the refrigerator for your cookie sheet, just place it in a very cool place. You can also use Almond Hershey Bars.