Ingredients

4 cups sugar
1 1/4 cups evaporated milk
1 stick butter, cut into small pieces
1 teaspoon vanilla
1-2 cups toasted coconut
1 cup chopped nuts
12 oz. pkg vanilla chips
16 oz. (2 cups) marshmallow creme

Cook sugar, milk and butter until it boils. Stir constantly until mixture reaches soft-ball stage (234-240 degrees). Remove from heat and stir in remaining ingredients until chips melt. Cool slightly and pour into buttered 9x13 and chill until firm.

Directions

Tip: To toast coconut, spread shredded, sweetened coconut on baking sheet in a thin layer. Bake in a preheated 350-degree oven, stirring about every minute until you read the desired light brown color, usually no more than 5 minutes.