3 c. sugar
3/4 c. Parkay butter
2/3 c. (5 1/2 fluid oz. can) evaporated milk
12 oz. pkg. semi-sweet chocolate pieces
17 oz. jar Kraft Marshmallow Creme
1 c. chopped nuts
1 tsp. vanilla

Combine sugar, butter and milk in heavy 2 1/2-quart saucepan; bring to a full boil, stirring constantly; continue boiling 5 minutes over medium heat, stirring in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares.

Makes 3 pounds.