From: Jenn@eatcakefordinner
3 c. sugar
1 c. evaporated milk
1/2 c. unsalted butter
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) carton marshmallow creme
1 c. chopped pecans, divided
1 tsp. vanilla
Butter a 9x13-inch baking dish or line with parchment paper. In a large heavy saucepan, combine the sugar, evaporated milk and butter. Heat over medium-low heat, stirring frequently, until the butter is melted and the sugar is dissolved. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Reduce heat to medium and boil gently for 5 minutes, stirring constantly.
Remove from heat and stir in the chocolate chips, marshmallow creme, 3/4 cup pecans and the vanilla. Stir until smooth and creamy and pour into prepared baking dish and spread out evenly. Top with remaining 1/4 cup of chopped pecans. Cool until firm, then cut into 1-inch squares and serve. Keep stored, in the refrigerator, in an air-tight container.