Measure out ALL your ingredients and butter a 13 x 11-inch pan. Put the chocolate and marshmallow crème in a large bowl.

Combine the sugar, evaporated milk and salt in a large saucepan. Using a medium heat, bring to a rolling boil, stirring continuously. May have to lower the heat after bringing to a boil. Never stop stirring. This mixture will burn easily. I use a wooden paddle with a flat edge so I can scrape the bottom continuously.

After bringing to a rolling boil, time for 7 ½ minutes. Remove from heat. Add the butter.

Pour the hot mixture over the chocolate and marshmallow crème. Beat by hand until all is melted and blended well.

Fold in the pecans.

Pour into the buttered pan and let cool 4 or more  hours before cutting. Darlene reports she lets it cool overnight before cutting.