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1
Line an 8x8 inch baking pan with aluminum foil or parchment paper and set aside.
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2
In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a boil and cook for 5 minutes, stirring constantly.
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3
Remove pan from heat and add milk chocolate and semisweet chocolate chips. Stir until chocolate is melted and smooth. Add nuts and vanilla.
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4
Pour into baking pan. Cover and chill in refrigerator for 2 hours, or until firmly set.
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