Combine sugar, butter, and evaporated milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil, stirring constantly.
Boil over medium heat 5 minutes, or until candy thermometer reaches 234oF, stirring constantly to prevent scorching.
Remove from heat. Add chocolate chips; stir until melted.
Add remaining ingredients; beat until well blended.
Pour into greased 13x9-inch baking pan. Cool at room temperature. Cut into squares
Makes approximately 3 1/2 pounds.