Very easy dessert!
Place chocolate kisses in large bowl with marshmallow crÃ¨me; set aside. In 2-quart saucepan, stir sugar and evaporated milk; add butter and heat to boiling on medium. Reduce heat to medium-low and simmer 8 minutes, stirring occasionally. Pour hot sugar mixture over marshmallow mixture, and stir until well blended and chocolate melts. Stir pecans into marshmallow mixture; drop by rounded measuring teaspoons onto waxed paper. Cool completely, at least 1 hour. Store clusters in tightly sealed container, with waxed paper between layers at room temperature, up to 1 week or in freezer up to 3 months.
Recipe is courtesy of: Paula Deen, Good Housekeeping
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Influences: My Mama
Location: Richmond, TX
Favorite Piece of Cooking Equipment: Anything Le Creuset and an Avocado Masher
Favorite Recipes: Chicken Tortilla Soup, Most Requested Guacamole, Award Winning Cherry Pie (Mom's recipe)