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Ingredients
Ingredients
- 12 cups Pecan Shed Pawnee Pecans
- 6 cups sugar
- 12 oz can of Pet Milk or Carnation Evaporated Milk
- 3 stick Parkay
- 12 oz Milk Chocolate chips
- 12 oz semi-sweet chocolate chips
- 13 oz Kraft Mashmallow crème jar
- 1-1/2 tbsp Vanilla
Ingredients
Ingredients
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Instructions
- Step 1: Clean pecan halves. Grease large jellyroll pan with Parkay (approximately 12 x 15 or larger)
- Step 2: In heavy sauce pan heat sugar, Parkay, and evaporated milk. Bring mixture to a full rolling boil, stirring constantly. When mixture comes to a full rolling boil, cook for exactly 5 minutes, stirring constantly. Remove from heat. Add vanilla, chocolate chips and marshmallow whip. Use a hand mixer and beat until well blended.
- Step 3: Fold in pecans and stir with spatula until all are covered. Pour onto buttered pan. Cool overnight before cutting with sharp knife.
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