4 c. sugar
few grains salt
1 tall can evaporated milk
2 6-oz. pkg. semi-sweet chocolate bits
1-7 1/2 oz. jar marshmellow creme
1/2 tsp. peppermint extract
1 c. finely chopped pecans
Mix sugar, salt and milk in large saucepan. Cook over low heat until sugar is dissolved, stirring constantly. Remove from heat; add semi-sweet chocolate bits, marshmellow creme and peppermint extract. Beat until smooth; cool thoroughly. Divide mixture into three parts. Shape each into a roll about 12-inches long; roll in pecans to coat. Wrap in waxed paper; store in refrigerator until ready to slice and serve. Yield: 3 1/2 lbs.