3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's real semi-sweet chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
Microwave butter in 4 quart bowl or casserole on high 1 minute or
until melted. Add sugar and milk, mix well. Microwave on high 5
minutes or until mixture begins to boil; stir after 3 minutes. Mix
well, scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes.
Gradually stir in chocolate until melted. Add remaining ingredients;
mix well. Pour into greased 9 x 9 x inch or 13 x 9 inch pan. Cool at
room temperature, cut into squares. 3 pounds.
Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart
saucepan; bring to full boil, stirring constantly. Boil 5 minutes over
medium heat or until candy thermometer reaches 234 degrees, stirring
constantly to prevent scorching. Remove from heat. Gradually stir in
chocolate until melted. Add remaining ingredients; mix until well
blended. Pour into greased 9 x 9 inch or 13 x 9 inch pan. Cool at room
temperature; cut into squares.
time: 10 minutes. Cooking time: 15 minutes. 3 pounds. High Altitude:
Decrease recommended temperature (234 degrees) 2 degrees for every 1,
000 feet above sea level. NOTE: Do not substitute sweetened condensed
milk for evaporated milk.