Step 1

Line a 9x13 baking dish with buttered parchment paper. Set aside.

Step 2

In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.

Step 3

Stir in marshmallow fluff and chocolate chips until smooth.

Step 4

Spread into prepared pan.

Step 5

Chill for a couple of hours in the fridge, until set.

Step 6

Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.