4 1/2 cups sugar
13 ounces evaporated milk
9 ounces semisweet chocolate chips
9 ounces unsweetened chocolate chips
1/2 pound (2 sticks) unsalted butter
1 tablespoon vanilla extract
7 ounces marshmallow creme
2 cups chopped walnuts
Bring sugar and milk to a boil. Over medium heat, cook exactly six minutes. Remove from heat. Stir in semisweet and unsweetened chocolate chips, butter, vanilla extract, marshmallow creme and walnuts. Beat mixture until it feels firm. Pour into a nonstick (or lightly buttered or sprayed) 9-inch by 13-inch baking pan. Cool to room temperature.
Refrigerate overnight. To serve, cut into squares slightly bigger than 1 inch (8 rows by 12 rows). Makes 96 pieces.
