Lightly butter a 9 inch square baking pan.
In a 3 quart or larger saucepan, melt the butter on low heat, mixing in the sugar and evaporated milk as the butter melts.
Stir in the marshmallow crème and raise the heat to medium high, stirring constantly without stopping to eat or sleep. Bring to a boil and continue stirring as if your life depended on it. The mixture may attempt to escape; do not let this happen. Keep stirring, boiling for five minutes. You have to stir to keep it from scorching, but it will slowly turn a caramel color by the time the five minutes are up. Remove from heat.
Stir in the chocolate chips, mixing well as they melt and transform the mixture completely.
Stir in the vanilla and the pecans. Pour into the buttered pan and place in the refrigerator.
When fully chilled, cut into at least 36 tiny pieces and give it to someone else before it's too late.
--as written by Joyce Bradsher
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