| | Directions | | Mix sugar, milk, butter and salt in a heavy saucepan. Stir well. Bring to a boil. Reduce heat and cook 8 minutes on LOW heat, stirring constantly. Remove from heat and add chocolate chips, marshmallow creme and vanilla. Stir until completely blended. Add pecans and stir well. Pour into a pan that has been sprayed with non-stick cooking spray. Place in refrig. overnight. |
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| Ingredients | | - |  | 4 1/2 cups sugar |
| - | | 1 can evaporated milk (12 ounce can) |
| - | | 1 stick butter, melted |
| - | | pinch of salt |
| - | | 18 ounces Ghirardelli semisweet choc chips |
| - | | 1 jar marshmallow creme (7 oz. jar) |
| - | | 1 tablespoon vanilla |
| - | | 4 cups pecans, chopped |
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