4 1/2 c. sugar
1 stick butter
1 lg. can evaporated milk
2 sm. or 1 lg. pkg. chocolate chips
1 giant bar Hershey bar
1 (8 oz.) jar marshmallow creme
2 c. chopped pecans
2 tsp. vanilla
Pinch of salt

Put sugar, butter and milk in a heavy boiler. Cook over low heat, stirring until well mixed. Then cook until mixture reaches a temperature of 236 to 238 degrees on a candy thermometer. Remove from heat and add chocolate chips, Hershey bar and marshmallow creme. Stir until dissolved. Add nuts, vanilla and salt; mix well. Pour into a lightly greased pan and allow to cool. Cut into squares. Delicious!