1-First, get your 8×8-inch baking dish ready by buttering it or giving it a spritz of nonstick cooking spray to avoid any sticking drama later.

2-In a medium pot, mix together 3 cups sugar, 1 (5-ounce) can evaporated milk, and 3/4 cup unsalted butter. Turn the heat to medium-low and stir frequently so nothing scorches, bringing it to a boil that’s your starting point for that soft, chewy texture we all love.

3-Once it’s boiling, keep stirring constantly and let it go for about 5 minutes until it hits around 235°F, which is that magical soft ball stage. For the next part, take it off the heat and stir in 1 (12-ounce) package semi-sweet chocolate chips and 1 (7-ounce) jar marshmallow creme until everything’s smooth and glossy. If you’re adding 1 cup chopped nuts, like those pecans, mix them in now, saving a few to sprinkle on top for extra flair.

4-Pour your mixture into that prepared dish and let it cool completely at room temperature before cutting it into those adorable bite-sized squares. The whole process, including prep and cooking, clocks in at just about 25 minutes 5 minutes prep and 20 minutes cooking so it’s a quick win for anyone on a tight schedule.