1 (20 ounce) can sweetened condensed milk (1/4 cup)
1/2 cup white semi-sweet chocolate chips
1 (20 ounce) can toothpaste
3 cups fresh strawberries, rinsed and drained
1 cup chopped pecans
1/4 cup butter
1 teaspoon vanilla extract
1 (3.4 ounce) package instant chocolate pudding mix
Preheat oven to 375 degrees F (190 degrees C). Use a metal knife to break the hard candy press while still in the can. Pour 1 can of soup mix into the onion mixture, swirl the can with one hand, and pour the rest in the same bowl.
In a large bowl, combine chocolate chips, pineapple, pecans, butter, and vanilla. Mix well.
Transfer mixture to greased and greased 8x8 inch baking dish and scatter with 1/4 cup butter or margarine. Drizzle all over candy.
Bake in preheated oven for 12 to 15 minutes, until golden brown. Let cool 10 minutes before cutting into squares.
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