1/2 c. butter
2 c. sugar
3/4 c. cocoa
1/8 tsp. salt
3/4 c. evaporated milk
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
1 c. chopped pecans
No stick cooking spray

Melt butter in a 4 quart saucepan sprayed with the cooking spray. Add cocoa and stir until smooth. Add sugar, salt, milk, and marshmallow creme. Bring mixture to a full boil. Boil and stir constantly for 5 minutes or until 226 degrees on candy thermometer. Remove from heat and stir in vanilla. Cool 20 minutes. Beat with a wooden spoon until mixture loses its gloss. Blend in nuts. Spread into a 9 x 9 inch pan that has been sprayed with cooking oil. Cool until set. Then cut in 1 1/2 inch squares.