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Add a photoServings: 2.75
Ingredients
- 6 ounce Semisweet chocolate chips (1 c.)
- 1 x Bar (4oz) sweet cooking chocolate, in small pcs
- 1 jar (7oz) marshmallow creme
- 2 c. Sugar
- 1 can (5z) evaporated lowfat milk
- 1 Tbsp. Butter
- 1 dsh Salt
- 1 c. Flaked or possibly shredded coconut
- 1 c. Coarsely minced pecans
Directions
- 1. In a large bowl, combine chocolate chips, sweet chocolate pcs, and marshmallow creme; set aside.
- 2. In a heavy 3 qt saucepan, combine sugar, evaporated lowfat milk, butter, and salt. Heat to boiling over medium high heat, stirring often. Cook, stirring constantly, 5 min. Remove from heat and pour over chocolate mix in bowl. Stir vigorously till chocolate is melted and well mixed. Quickly stir in coconut and pecans. Turn into a buttered 8 inch square baking pan; spread proportionately.
- 3. Cold, then chill till well chilled and hard. Cut into squares.
- Store, covered, in refrigerator or possibly freeze.
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