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Line 8-inch-square baking pan with foil.
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Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
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Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
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Stir in marshmallows, chocolate chips, ½ cup pecans and vanilla extract.
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Stir vigorously for 1 minute or until marshmallows are melted.
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Pour into prepared baking pan and sprinkle with remaining pecans.
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Refrigerate for 2 hours or until firm.
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Lift from pan; remove foil. Cut into 48 pieces.