1-1/2 c. sugar
1/2 c. butter
5 oz. evaporated milk
7 oz. jar jet puffed marshmallow cream
3 c. semi-sweet or dark chocolate chips
1/2 t. vanilla
chopped walnuts, optional
Lightly grease a foil-lined 9 x 9 x 2 inch pan.
Heat sugar, butter, milk and marshmallow cream over med-heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add chocolate chips and vanilla; stir until melted. Stir in nuts.
Spread in prepared pan.
Refrigerate overnight.
Cut in store in air-tight container.