4 cups sugar
1/2 cup (1 stick) butter
2 cups minus 2 tbsp. half & half
2 (6 oz. ea.) pkgs. chocolate pieces
3 1/2 cups marshmallow pieces
1 cup nuts

Boil sugar, butter and half & half to soft ball stage (234-240°F on candy thermometer).

Combine chocolate, marshmallows and nuts in large mixing bowl. Pour boiling syrup over chocolate and stir until chocolate and marshmallows are melted.

Mix quickly, but do not beat. Spread in two buttered 9x9-inch pans. Chill.

Cooks Note: Use of a candy thermometer is recommended.