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.