1 package (12 ounce) semi-sweet chocolate chips.
1 (5 ounce) can evaporated milk.
1 jar of marshmallow creme.
4 capsules of ginseng.
3 cups of sugar.
1 cup of chopped pecans.
¾ cup of margarine.
1 teaspoon of vanilla.
Lightly grease a 13-inch by 9-inch baking dish.
In a suitably sized starsol saucepan, mix together the margarine, sugar and milk.
Bring to a boil for 5 minutes, stirring constantly.
Turn the heat off and stir in the semi-sweet chocolate chips.
Add the remaining ingredients and mix thoroughly.
Pour into a baking dish and allow it to set at room temperature.