1. Line an 8-inch square baking pan with foil; set aside. Butter the sides of a heavy 2-quart saucepan. Add sugar, milk, butter and salt to pan. 
2. Bring to a boil over medium heat, stirring occasionally. Once boiling, add a candy thermometer to side of pan. Boil until mixture reaches 235° F, about 10 minutes. Remove from heat. 
3. Stir in the marshmallows, chocolate chips, vanilla and pecans. Stir until marshmallows and chocolate melt and blend. Let cool to 110° F, about 30 minutes. Begin stirring vigorously or until mixture loses its shine and begins to thicken. Pour into prepared pan. 
4. Chill until set, about 4 hours or overnight. Cut into 1-inch squares. Store in refrigerator in a sealed container.

Toppings:

• sea salt and crushed pretzels
• white chocolate with crushed peppermints
• crushed toffee
• chocolate mint candies 

Calories: 106, Fat: 4 g (2 g Saturated Fat), Cholesterol:3 mg, Sodium: 43 mg, Carbohydrates: 18 g, Fiber: 1 g, Protein: 0 g.