Heavenly Hash 

Ingredients

1 14 ounce can sweetened condensed milk
2 tablespoons butter
2 cups good quality semisweet chocolate chips
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup walnut pieces (pecans or almonds may be substituted)
3 cups miniature marshmallows 

Directions

Line a 9 x 9-inch pan with aluminum foil and then coat the foil with butter. 
Place the sweetened condensed milk and butter in a microwave-safe bowl. Heat the mixture in the microwave for about two minutes, stopping once or twice to stir. The mixture should be hot but not boiling.
Add the chocolate chips and cocoa powder and stir. Let sit for a minute and then stir again. In the heat of the mixture, the chocolate chips should melt. Stir until smooth. If the chips don’t melt, reheat the mixture.
Stir in the vanilla. Add the nuts and marshmallows and stir until evenly distributed.
Scrape the candy mixture into the prepared pan. Press the candy down into an even block with your greased fingers, a sturdy spatula or a sheet of waxed paper. Place the pan in the refrigerator and let cool over night.
When you are ready to cut the candy, remove the pan from the refrigerator and the candy from the pan by grabbing the edges of the aluminum foil and lifting. Peel the aluminum foil from the candy. Place the block of candy on a cutting board and cut into even squares with a sharp knife. 

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Heavenly Hash Brownies 

Ingredients

2 cups sugar
1 cup margarine or butter
4 tablespoons Cocoa
1 1/2 cup flour
4 eggs
1 cup pecans -- chopped
1 jar marshmallow cream
3/4 box powdered sugar
4 teaspoons cocoa
1/2 cup margarine or butter
5 tablespoons milk

Directions

Cream together butter and sugar, add cocoa. Alternately add in flour and eggs. Stir in nuts and pour into a greased 9x13 pan. Bake on 325 for 30-40 minutes. 
After baking spread 1 jar of marshmallow cream over the top. Let cool completely. For icing mix powdered sugar, cocoa, margarine and milk together until smooth. Spread over marshmallow cream.