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1 1/2 cups flaked sweetened coconut

18 ounces milk chocolate, finely chopped

12 ounces semisweet chocolate, finely chopped

1 (1-ounce) squares unsweetened chocolate, finely chopped

2 teaspoons vanilla extract

1 (7-ounce) jar marshmallow creme

1/2 cup chopped pecans

1/2 cup chopped blanched almonds, toasted

1/2 cup hazelnuts, toasted, skinned and chopped

1/2 cup chopped dates

1/2 cup raisins

1/2 cup dried figs, chopped

1/2 cup candied pineapple, diced

1/2 cup read and green candied cherries, chopped

4 1/2 cups granulated sugar

1 (12-ounce) can evaporated milk

1/4 cup butter

1/2 teaspoon salt

1. Sprinkle coconut into a generously buttered 18 x 12 x 1-inch jelly roll pan; press coconut lightly into butter. Chill.
2. Combine milk chocolate and the next 3 ingredients in a large bowl. Add marshmallow creme and stir well. Add nuts, dried fruit and candied fruit; stir well. (Mixture will be very thick.) Set aside.
3. Combine sugar, evaporated milk, butter, and salt in a large sauce pan; stir well. Cook over medium heat until mixture reaches soft ball stage or candy thermometer register 238*F (115*C), stirring occasionally. Remove from heat, and pour over reserved chocolate mixture, stirring until chocolate and marshmallow creme melt.
4. Pour into prepared pan; spread evenly. Cool completely. Cut into small squares.

Makes about 7 pounds.

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