1 1/2 cups

granulated sugar

2/3 cups

NESTLÉ CARNATION© Evaporated Milk

2 tablespoons

butter or margarine

1/4 teaspoons

salt

2 cups

miniature marshmallows

1 1/2 cups

NESTLÉ TOLL HOUSE© Semi-sweet Chocolate Morsels

1/2 cups

chopped pecans or walnuts (optional)

1 teaspoons

vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11-ounce package) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR MINT CHOCOLATE FUDGE: Substitute 1 1/2 cups (10-ounce package) Mint-Chocolate Morsels for Semi-Sweet Chocolate Morsels.

2 cups

(about 20) crushed peanut butter sandwich cookies

3 tablespoons

butter or margarine, melted

1 1/4 cups

lightly salted dry roasted peanuts, chopped

1 cups

NESTLÉ TOLL HOUSE© Semi-sweet Chocolate Morsels

1 cups

flaked coconut

14 ounces

NESTLÉ CARNATION© Sweetened Condensed Milk

PREHEAT oven to 350 degrees. Grease 13x9-inch baking pan.

COMBINE cookie crumbs and butter in small bowl; press onto bottom of prepared baking pan. Layer peanuts, morsels and coconut over crumb mixture, drizzle sweetened condensed milk evenly over top.

BAKE for 20 to 25 minutes or until coconut is golden brown. Cool completely in pan on wire rack.