Prepare 9X13 pan by buttering bottom and sides.
Combine chocolate chips and marshmallow cream in LARGE bowl. Set aside.
Combine Butter, Sugar, and Milk in large heavy pan. Stir occasionally until it boils.
Boil, stirring constantly for 7 minutes. Add Vanilla and Pour over chocolate chip/marshmallow mixture. Beat with large spoon until creamy. Add nuts or candy cane.
Let cool at room temperature for 15 minutes. Cover with plastic wrap and refrigerate 6 hours. Keep refrigerated.
1. Buttery Lemon Squares: recipe here
2. English Toffee: recipe here, the only changes I make are putting the nuts on top of the chocolate instead of in the toffee itself.
3. Peanut Butter Blossoms: recipe here
4. Magic Cookie Bars: Recipe here instead of using 2 cups semi-sweet chocolate chips, I use 1 cup semi-sweet and 1 cup butterscotch chips.