1/2 cup butter
2/3 cup evaporated milk (from 12-oz can)
1 package (12 oz) dark chocolate baking chips
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla
1 cup miniature marshmallows
1/4 cup crushed peppermint candies (about 9 candies)
Line 8-inch square pan with foil; spray with cooking spray. In 3-quart saucepan, cook sugar, butter and evaporated milk over medium-high heat 4 to 6 minutes, stirring frequently, until butter is melted. Heat to boiling; reduce heat to medium. Boil 5 minutes, stirring constantly. Add baking chips; cook 2 to 3 minutes, stirring until chips are melted and smooth. Remove from heat; stir in marshmallow creme and vanilla until well blended. Pour into pan; spread evenly. Sprinkle with marshmallows and peppermint candies. Refrigerate about 4 hours or until set. Cut into 6 rows by 6 rows.