This recipe is from our friend Rebecca Hald. We reduced the sugar and shrunk the recipe to fit an 8-by-8 inch baking pan. (You can double the recipe to fit a 9-by-13 inch pan.)
We use Suzanne's Ricemellow Creme instead of marshmallow creme to make the recipe vegetarian and kosher.
In a medium sacepan, combine and bring to a boil:
Let the mixture boil for 6 minutes. Meanwhile, chop the chocolate into small pieces:
Also chop the nuts (below) if you are not used a bag of already chopped nuts.
In a medium mixing bowl, pour the boiling mixture over the chocolate. Stir in final two ingredients:
Transfer to a greased 8-by-8 inch baking pan and allow to cool.