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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I don't remember where I found this recipe but, over the years, it has become a favorite! It's easy to make and the pieces get eaten quickly. A double batch is just as easy, just use a jelly roll pan instead! To dress it up, I like to top each piece with a pecan half before I chill it. Ingredients:
2 tablespoons unsalted butter |
2/3 cup evaporated milk |
1 1/2 cups ultra fine sugar |
4 ounces mini marshmallows |
12 ounces white chocolate chips |
1 cup chopped pecans |
2 teaspoons clear imitation vanilla |
Directions:
1. Combine butter, milk, and sugar in a medium sauce pan.
2. Over medium heat, bring to a full, rolling boil, stirring constantly. Continue boiling and stirring for 4 1/2-5 minutes. Remove from heat.
3. Stir in marshmallows, white chocolate, nuts, and vanilla. Sir vigorously for 1 minute or until marshmallows are melted.
4. Pour into foil-lined, 9 x9 square baking pan.
5. Chill until firm, then remove foil and cut into 1 1/2 pieces.
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