1 c. butter
1 c. packed brown sugar
1 egg
2 c. flour
1 c. chopped pecans
3 c. granulated sugar
3/4 c. butter
2/3 c. (5 fl. oz. can) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla

Beat butter and brown sugar until light and fluffy. Blend in egg. Add flour; mix well. Stir in pecans. Spread dough into 15 x 10 x 1 inch jelly roll pan. Bake at 350 degrees for 20-25 minutes or until edges are lightly browned.

Combine granulated sugar, butter and milk in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme and vanilla; beat until well blended. Spread over crust. Cool at room temperature; cut into squares. Makes 5 pounds.