- 7-ounce jar marshmallow cream
- 3/4 pound chocolate kisses (recommended: Hershey's)
- 2 1/2 cups sugar
- 6-ounce can evaporated milk
- 1/2 stick butter
- 2 cups pecan halves
Place marshmallow cream and kisses into a large bowl. Set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper.