3/4 cup evaporated milk
1/4 cup butter
2 1/2 cups granulated sugar
1 3/4 cups (7 ounce jar) Marshmallow Creme
2 cups milk chocolate chips
1 teaspoon vanilla extract
1 cup Almond Roca Buttercrunch, crushed

Combine milk, butter, sugar and Marshmallow Creme in a 3-quart saucepan. Cook over medium heat, stirring constantly until boiling. Continue to cook for 5 minutes. Remove from heat. Immediately add milk chocolate chips and vanilla extract. Stir until smooth. Stir in Almond Roca. Pour into pan and cool completely before cutting.