Total time: 50 minutes plus cooling
Makes: 8 dozen clusters
1 bag (12 oz.) chocolate kisses
1 jar (7.5 oz.) marshmallow crème
2 1/2 c. sugar
1 can (5 oz.) evaporated milk
4 tbsp. butter
2 c. pecan halves
1. Place chocolate kisses in large bowl with marshmallow crème; set aside.
2. 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.
3. Stir pecans into marshmallow mixture; drop by rounded measuring teaspoons onto waxed paper. Cool completely, at least 1 hour.
4. 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.