1 c. butter
1 (12 oz.) can evaporated milk
4 c. sugar
1 (12 oz.) pkg. almond bark
1 (7 oz.) jar marshmallow creme
1 c. nuts, chopped
1 tsp. vanilla

Melt butter and grease sides of pan. Add milk and sugar, then bring to a boil for about 8 minutes. Lower heat to medium and cook for 12 to 15 minutes or until a soft ball stage. In a large mixing bowl, mix almond bark, marshmallow creme, nuts and vanilla together. Pour hot mixture over and mix until the bark is melted. Pour into a lightly buttered 13 x 9 inch dish and let cool. Cut into squares. Makes 2 to 3 pounds.