Family Tested & Approved
12 ounces (340 g) semi-sweet chocolate chips
7-ounce (198 g) jar kraft marshmallow creme
Combine sugar, margarine and milk in a heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring.
Remove from heat, stir in chocolate till melted.
Add marshmallow creme, nuts and vanilla; beat until blended.
Pour into greased 13 x 9-inch baking pan.
Let cool and cut into 1-inch squares.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced.)