1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 c. sugar
10 oz. Hershey's raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. marshmallow creme
1 tsp. vanilla
In a heavy saucepan melt the butter.
Add the evaporated milk and sugar
and bring to a rolling boil,
stirring constantly until the
temperature reached 325 degrees.
Remove from heat and add the
raspberry chocolate chips
and the bittersweet chocolate.
Stir the mixture until all ingredients are melted.
Add marshmallow cream and stir until blended.
Stir in the vanilla.
Pour into a lightly greased 9" x13" pan.
Cut into bite size squares.
Variation: For Mocha flavor add 1 heaping teaspoon
of instabt coffee in Step 1.