Ingredients
4 1/2 cups sugar
12-ounce can evaporated milk
1 stick butter, melted
Pinch of salt
18 ounces semisweet chocolate chips
7-ounce jar marshmallow creme
1 tablespoon vanilla
4 cups chopped pecans

Method:
Mix sugar, milk, butter and salt in a heavy saucepan.
Stir well. Bring to a boil. Reduce heat and cook 8 minutes
on low heat, stirring constantly. Remove from heat and add
chocolate chips, marshmallow creme and vanilla. Stir until
completely blended.

Add pecans and stir well.Pour into a  Bundt pan that has been sprayed heavily 
with nonstick cooking spray. Place in refrigerator for several hours or overnight.

To remove, place in a few inches of hot water in the sink and turn onto a
serving platter. Store in refrigerator.

Source:  The Halifax Herald