Sunflower Fudge

Sunflower Fudge

1-1/2 teaspoons plus 1 tablespoon butter (no substitutes) , divided
3 cups (18 ounces) semisweet chocolate chips
10 milk chocolate candy bars (1.55 ounces each), chopped
2 jars (7 ounces each) marshmallow creme
34 cup salted sunflower kernels
4-1/2 cups sugar
1-2/3 cups evaporated milk
1 teaspoon vanilla extract

Line a 13-in. x 9-in. x 2-in. pan with foil and greased the foil with
1-1/2 teaspoons butter; set aside. In a large bowl, combine the
chocolate chips, candy bars, marshmallow creme and sunflower kernels;
set aside.
In a saucepan, combine the sugar, milk and remaining butter. Cook
and stir over medium heat until sugar is dissolved. Bring to a rapid
boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in vanilla. Pour over chocolate
mixture and stir until chocolate is melted. Pour into prepared pan.
Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-
in. squares. Store in the refrigerator. Yield: about 6 pounds.