3 cups granulated sugar
3/4 cup margarine
1 (5 ounce) can evaporated milk
12 ounces semi-sweet chocolate pieces
30 caramels, quartered
1 (7 ounce) jar Marshmallow Cr?e
1 cup pecan halves
1 teaspoon vanilla extract

Combine sugar, margarine and evaporated milk in a heavy 2- to 3-quart saucepan. Boil for five minutes or until candy thermometer reaches 234 degrees F, stirring constantly. Remove from heat and add chocolate pieces, stirring until melted. Add remaining ingredients and beat until blended. Pour into a greased 13 x 9-inch pan and allow to cool. Cut into squares.