3 cups sugar
¾ cup parkay
2/3 cup pet milk
1 – 12 oz. pkg. chocolate chips
1 – 7 oz. marshmallow cream
1 cup chopped nuts
Combine sugar, oleo and milk in 2 ½ quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 10 x 9 inch pan. Cool at room temp. cut in squares. Makes about 3 lbs.
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