- 4 ½ cups sugar
- ¼ teaspoons salt
- 2 tablespoons butter
- 1 - 12 ounce can evaporated milk
- 1 - 12 ounce package semisweet chocolate chips
- 3 - 4 ounce package Baker’s Germans Sweet Chocolate Baking Bar
- 2 - 7 ounce jars marshmallow crème
- 2 cups chopped pecans
- 1 teaspoon vanilla
In a 3-quart saucepan, combine sugar, salt, butter and milk; bring to a boil over medium heat, stirring constantly. Continue cooking, stirring constantly, for 6 minutes.
Remove from heat; add remaining ingredients, stirring until chocolate chips melt.
Pour into buttered 9×13-inch baking pan. Refrigerate, covered, several hours, then cut into 1-inch squares. Refrigerate or freeze until needed.