1/2 c. butter
3/4 c. cocoa
4 c. confectioner's sugar
1 tsp. vanilla extract
1/2 c. evaporated milk
1 c. pecan pieces

Line square pan 8 x 8 x 2 inches with foil; set aside. In medium micro proof bowl, microwave butter on high (full power) 1 to 1 1/2 minutes or until melted. Add cocoa, stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high 1 minute; stir. Microwave an additional minute or until mixture is hot. Beat with wooden spoon until smooth; add pecan pieces. Pour into prepared pan and cover; chill until firm. Cut into squares and store covered in refrigerator. Makes about 4 dozen squares.

Mint 'n Chocolate Fudge: Follow recipe for Fast Chocolate Pecan Fudge. Omit pecans. Spread Pastel mint topping (below) over chilled fudge.

In small bowl cream 3 tablespoons butter, softened, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green food coloring. Beat until smooth.