Ingredients
1 1/2
bags (12-oz size each) white vanilla baking chips (3 cups)
2
cups miniature marshmallows or 16 large marshmallows, cut in half
1
cup (from 14-oz can) sweetened condensed milk (not evaporated milk)
1/2
teaspoon vanilla
1
cup pecan halves, toasted if desired
Preparation
Butter bottom and sides of 9-inch square pan, or line with foil.
In 2-quart saucepan, heat baking chips, marshmallows and milk over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.
Stir in vanilla and pecans. Immediately pour into pan. Cover; refrigerate until firm, about 4 hours. Cut candy into 1-inch squares.
