Heavenly Hash Candy

Makes 1 8x8-inch pan. Recipe is by Teresa B. Day.

½ cup butter

16 ounces semi-sweet chocolate

1 teaspoon vanilla extract

1 cup pecans, chopped

1 cup mini-marshmallows

1. Melt butter in a double boiler over medium-low heat. Add chocolate and vanilla. Stir until melted scraping down the sides with a rubber spatula to prevent scorching.

2. Remove chocolate mixture from heat; fold in pecans and marshmallows until completely coated.

3. Line an 8-inch square pan with parchment paper. Pour in the chocolate mixture and spread evenly.

4. Let it set overnight or chill for 4 hours. Cut and serve immediately or package as gifts.