6 oz Semisweet chocolate chips (1
-cup)
1 Bar (4oz) sweet cooking
-chocolate, in small pieces
1 Jar (7oz) marshmallow creme
2 c Sugar
1 cn (5oz) evaporated milk
1 tb Butter
1 ds Salt
1 c Flaked or shredded coconut
1 c Coarsely chopped pecans
1. In a large bowl, combine chocolate chips, sweet chocolate pieces, and
marshmallow creme; set aside.
2. In a heavy 3 quart saucepan, combine sugar, evaporated milk, butter, and
salt. Heat to boiling over medium high heat, stirring often. Cook, stirring
constantly, 5 minutes. Remove from heat and pour over chocolate mixture in
bowl. Stir vigorously until chocolate is melted and well mixed. Quickly
stir in coconut and pecans. Turn into a buttered 8 inch square baking pan;
spread evenly.
3. Cool, then refrigerate until well chilled and firm. Cut into squares.
Store, covered, in refrigerator or freeze.
Yields
2 3/4 pounds
