4 1/2    cup                  sugar
            12       oz                   can evaporated milk
            1/4      lb                   butter
            1                             jar marshmallow creme
            12       oz                   semi-sweet chocolate chips
            12       oz                   milk chocolate bar
            2        cup                  chopped pecans or walnuts
            2        teaspoon             vanilla

           Cook sugar, milk, and butter to soft ball stage (234 degrees on candy
           thermometer), stirring constantly.  Take off the heat and add the remaining
           ingredients.  Stir quickly and thoroughly to blend.  Pour into a large
           baking pan or dish (I lightly butter it first).  Cool. Cut into squares and
           store in refrigerator.