3/4 c margarine
3 c sugar
2/3 c evaporated milk
12 oz semi-sweet chocolate chips
7 oz marshmallow cream
1 t vanilla

Microwave margarine in 4 quart bowl on high until melted. Add sugar and milk, mix 5 minutes or until boil (stir at 3 minutes). Microwave 3 minutes, stir. Microwave 2 1/2 minutes and add chips. Add remaining ingredients.

Makes 3 pounds.

18 oz chocolate chips
14 oz Eagle-brand condensed milk
dash salt
1 1/2 t vanilla

Melt chips with milk, remove from heat. Stir in remaining ingredients. Pour into 8×8 pan.

3/4 c (1 1/2 sticks) margarine
3 c sugar
5 oz evaporated milk (2/3 cup)
12 oz chocolate chips
7 oz jar marshmallow cream
1 t vanilla

Lightly grease 9×9 or 13 x 9 pan. Melt butter, sugar, milk. Bring to full boil on medium heat, stirring constantly. Continue to boil 5 minutes. Remove from heat. Gradually stir in chips and remaining ingredients.

1 c butter
1/2 stick butter
12 oz chocolate chips
1 box rice chex (6-8 cups)
powdered sugar

2 c sugar
1/2 c milk
1 1/3 c peanut butter
1 jar (7 oz) marshmallow creme

In saucepan, bring sugar and milk to a boil, boil 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into buttered 8×8 pan. Chill until set.

Makes 3-4 dozen.

1 box (lb) powdered sugar
2 sticks margarine
1 c peanut butter

Combine.
Microwave 45 seconds on high, stir.
Microwave 45 seconds on high, stir.
Microwave 30 seconds.
Stir in 1 tsp vanilla.
Press into 9×9 pan, and let cool.

1 box powdered sugar
1 stick butter
8 oz peanut butter
3 c rice krispies
12 oz semi sweet chocolate chips
1 stick wax