Butter heavily a 18 x 12 x 1-inch jellyroll pan. Sprinkle coconut on top, and press lightly into the butter. Chill while continuing with recipe.

Combine chocolates and vanilla extract in large bowl. Add Marshmallow Crème and stir well to combine.

Add nuts, dried fruit and candied fruit, stir well (mixture will be very thick). Set aside.

In large saucepan, combine sugar, evaporated milk, butter and salt, then stir well. Cook sugar mixture over medium heat until it reaches soft ball stage (238 degrees F), stirring occasionally.

Remove from heat and pour at once over bowl full of chocolate mixture; stir until chocolate and Marshmallow Crème melt.

Pour into prepared pan; spread evenly. Cool completely.

Cut into small squares. Enjoy.

Yield: approximately 7 pounds