French Chocolates

• 1 (12 oz.) pkg. semi-sweet chocolate chips
• 1 c. ground walnuts
• 3/4 c. sweetened condensed milk
• 1 tsp. vanilla
• dash of salt
• shredded coconut, chopped nuts or powdered sugar
• 3/4 c. (1 1/2 sticks) Parkay spread sticks
• 3 c. sugar
• 2/3 c. evaporated milk
• 1 (12 oz.) pkg. Baker's semi-sweet real chocolate chips
• 1 (7 oz.) jar Kraft Marshmallow Creme
• 1 c. chopped nuts (optional)
• 1 tsp. vanilla

1. Lightly grease 13 x 9-inch or 9-inch square pan.
2. Mix spread, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly.
3. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234u0b0, stirring constantly to prevent scorching.
4. Remove from heat.
5. Gradually stir in chips until melted.
6. Add remaining ingredients; mix well.
7. Pour into prepared pan.
8. Cool at room temperature; cut into squares.
9. Makes about 3 pounds.

semisweet chocolate chips, ground walnuts, condensed milk, vanilla, salt, coconut, sticks, sugar, milk, chocolate chips, marshmallow creme, nuts, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793684 (may not work)