DIRECTIONS:

1. Line an 8″ or 9″ square pan with foil, butter the foil and set aside.
2. Combine sugar, milk and butter in a heavy saucepan. Cook over medium heat until it reaches a full boil, stirring constantly. Once mixture is boiling, cook for 5 minutes or until it reaches softball stage (235 F), stirring constantly (at medium heat it takes almost exactly 5 minutes to reach softball stage).
3. Remove from the heat, stir in bourbon (be careful: it will boil rapidly and release a lot of steam), then stir in marshmallows until thoroughly incorporated. Let cool 5 minutes (or until temperature has reduced to 150 F).
4. Add chocolate all at once and stir quickly with wooden spoon until melted.

Quickly incorporate nuts and spread in prepared pan (to keep the chocolate from seizing, step 4 should be done as quickly as possible).

1. Sprinkle with fleur de sel.
2. Let set until firm, (1-2 hours) then cut into pieces of desired size.

*If not using bourbon, replace with 1 teaspoon vanilla, mixing in with the marshmallows.

**To toast pecans, place in single layer in small baking pan, Toast for 10 min at 350 degrees, shaking pan to redistribute nuts halfway through.

Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.