Ingredients
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1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. ground walnuts
3/4 c. sweetened condensed milk
1 tsp. vanilla
dash of salt
shredded coconut, chopped nuts or powdered sugar
3/4 c. (1 1/2 sticks) Parkay spread sticks
3 c. sugar
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's semi-sweet real chocolate chips
1 (7 oz.) jar Kraft Marshmallow Creme
1 c. chopped nuts (optional)
1 tsp. vanilla
Preparation
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Lightly grease 13 x 9-inch or 9-inch square pan.
Mix spread, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly.
Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chips until melted.
Add remaining ingredients; mix well.
Pour into prepared pan.
Cool at room temperature; cut into squares.
Makes about 3 pounds.
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