Heavenly Hash

Directions

1. 1
   Lightly coat an 8-inch-square baking dish with nonstick cooking spray.
2. 2
   Place a 10-inch-square piece of parchment paper in the baking dish, coat with nonstick cooking spray, and set the dish aside.
3. 3
   Bring the sugar, evaporated milk, and corn syrup to a boil in a medium saucepan over medium-high heat, stirring occasionally.
4. 4
   Reduce the heat to medium and simmer until the syrup reaches 220F (it will have a foam of finely textured bubbles on top like the foam on a beer), about 8 minutes.
5. 5
   Turn off the heat and whisk in the chocolate, vanilla, and salt until the chocolate is completely melted and the mixture is smooth.
6. 6
   Let it cool for 3 minutes (you shouldnt feel any heat if you touch a dab to the bottom of your lip) and then stir in the pecans and marshmallows until combined.
7. 7
   Transfer the mixture to the prepared baking sheet and spread it into a some-what even layer using a rubber spatula (its okay if its a little bumpy and rustic).
8. 8
   Tap the pan on your work surface a couple of times to compact, and then cover flush with plastic wrap and refrigerate for at least 1 hour or overnight.
9. 9
   Place a deep bowl or pitcher of hot water next to your work surface.
10. 10
    Invert the chocolate onto a cutting board and carefully remove the parchment paper.
11. 11
    Dip a chefs knife or pizza wheel into the hot water and cut the bar into 2-inch squares.
12. 12
    Place the heavenly hash in paper candy cups, wrap in decorative foil, or arrange on a serving platter and refrigerate.
13. 13
    Let the candies sit out at room temperature for at least 30 minutes before serving.