2 sticks butter
14 1/2 oz. evaporated milk
4 1/2 c. sugar
1/2 lb. marshmallows
1 tbsp. vanilla
2 oz. unsweetened chocolate
12 oz. semi-sweet chocolate chips
12 oz. German sweet chocolate
2 c. chopped nuts (pecans, walnuts, etc.)

Combine butter, evaporated milk and sugar in a 5 quart saucepan or Dutch oven. Stir over medium heat until sugar dissolves. Bring to a boil, cover, boil 5 minutes, and turn off heat. Add marshmallows, stir until melted. Add the three kinds of chocolate, one at a time, stirring until melted. Add vanilla and nuts, stir well. Pour into large (at least 10"x15") buttered pan and spread evenly. Work quickly as it begins to set immediately. Let stand or chill until firm, then cut into 1" squares. Whole pecan halves may be pressed into the top of each square while still warm, if desired. (NOTE: 1/2 pound marshmallows = 1 (10 1/2 oz.) bag miniature marshmallows with 100 removed.)