Greatest Recipes

-Nancy Speicher DPXX20A 8 1-oz sqs semisweet chocolate

-chopped coarse 8 1-oz sqs unsweetened choc.

-chopped coarse 7 1/2 oz Jar marshmallow cream

2 c Pecans; coarsely chopped

13 oz Evaporated milk

4 c Sugar

2 tb Butter or margarine

1/4 ts Salt

1 tb Vanilla

Pecan halves (optional) Place chocolate, marshmallow cream and pecan in large bowl; set aside. In large heavy saucepan combine milk, sugar, butter and salt. Bring to boil, stirring; boil slowly 9 minutes. Pour at once over chocolate mixture; add vanilla. With wooden spoon stir vigorously until chocolate is melted and mixture creamy. Pour into buttered 15×10x1″ pan or large tray lined with waxed paper. Smooth top.

Garnish with pecan halves. Chill until firm. Cut into 1″ squares. Per square without pecan garnish: 57 cal, 1 g pro, 8 g car, 3 g fat, 1 mg chol with butter, 0 mg chol with margarine.

From Woman’s Day/November 22, 1979