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1
Lightly coat an 8-inch-square baking dish with nonstick cooking spray.
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2
Place a 10-inch-square piece of parchment paper in the baking dish, coat with nonstick cooking spray, and set the dish aside.
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3
Bring the sugar, evaporated milk, and corn syrup to a boil in a medium saucepan over medium-high heat, stirring occasionally.
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4
Reduce the heat to medium and simmer until the syrup reaches 220F (it will have a foam of finely textured bubbles on top like the foam on a beer), about 8 minutes.
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5
Turn off the heat and whisk in the chocolate, vanilla, and salt until the chocolate is completely melted and the mixture is smooth.
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6
Let it cool for 3 minutes (you shouldnt feel any heat if you touch a dab to the bottom of your lip) and then stir in the pecans and marshmallows until combined.
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7
Transfer the mixture to the prepared baking sheet and spread it into a some-what even layer using a rubber spatula (its okay if its a little bumpy and rustic).
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8
Tap the pan on your work surface a couple of times to compact, and then cover flush with plastic wrap and refrigerate for at least 1 hour or overnight.
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9
Place a deep bowl or pitcher of hot water next to your work surface.
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10
Invert the chocolate onto a cutting board and carefully remove the parchment paper.
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11
Dip a chefs knife or pizza wheel into the hot water and cut the bar into 2-inch squares.
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12
Place the heavenly hash in paper candy cups, wrap in decorative foil, or arrange on a serving platter and refrigerate.
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13
Let the candies sit out at room temperature for at least 30 minutes before serving.
