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In a small bowl, combine raisins and rum. Marinate overnight. In a large, heavy saucepan, combine sugar, butter, and milk. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238 degress on a candy thermometer, about 5 minutes). Remove from heat. Stir in marshmallow creme, chocolate chips, pecans, extract, and raisin mixture. Spread mixture into a lightly greased 10x8x2-inch baking pan. Cool and cut into squares. Shared by Rita Taule, BTVC62A.
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 48|
|Calories from Fat: 57 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 8.1mg||3 %|
|Sodium 30.1mg||1 %|
|Potassium 123.3mg||3 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 22.7g|
|Protein 1.5g||2 %|
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Calories per serving: 153
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