1. Grab a large pot. Now, a word to the wise here. The pot pictured above ended up being too small and the sauce almost bubbled up over the top. So, choose wisely, friends. Go big or go home, as the saying goes.

2. Place 1 C butter and 1 (12 ounce) package milk chocolate chips into the large pot. Turn the heat to low and allow the two to melt together. Be careful not to let it get too hot or the chocolate will burn. Be sure and stir it while the two incorporate. You want the two to just nicely melt together and become smooth.

3. Add 2 (12 ounce) cans of evaporated milk and 4 cups of powdered sugar. Stir together and increase the heat to medium high.

Keep stirring and allow the mixture to come to a boil. Boil for 8 minutes, stirring continually. It will bubble up and increase in volume as the 8 minutes goes by. I ended up switching the pan out in the middle of the boiling time. This big pot did much better. :)

4. Remove the pan from the heat and add 2 tsp vanilla and a dash of salt. Give it a nice stir to combine. Allow it to sit on the counter for about 10 minutes before serving. This will allow it to thicken up for you.

Serve over vanilla ice cream.