Ingredients
6 c. sugar
1 1/3 c. evaporated milk
1 (13 oz.) jar Marshmallow Creme
2 c. chopped nuts
1 1/2 c. oleo
2 (12 oz.) pkg. semi-sweet chocolate chips
2 tsp. vanilla
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grease pans with Pam. Combine sugar, oleo and milk in a heavy 5-quart Dutch oven. Bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into 2 greased 13 x 9-inch pans. Cool at room temperature. Cut into squares.