3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's Real Semi-Sweet Chocolate Chips
1 (7 oz.) jar Kraft Marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

MICROWAVE:

Microwave butter in 4 quart bowl or casserole on HIGH 1 minute or until melted. Add sugar and milk; mix well.

Microwave on HIGH 5 minutes or until mixture begins to boil; stir after 3 minutes. Mix well, scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes.

Gradually stir in chocolate until melted. Add remaining ingredients; mix well.

Pour into greased 9x9 inch or 13x9 inch pan. Cool at room temperature; cut into squares. 3 pounds.

CONVENTIONAL:

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9x9 inch or 13x9 inch pan. Cool at room temperature; cut into squares.