- 1/3 cup butter or margarine
- 6 oz. package semi-sweet chocolate chips
- 4 oz. (large) package marshmallows (about 16)
- 1 tablespoon unsweetened cocoa
- 2 cups coarsely chopped pecans (8 oz.)
In top of double boiler melt butter, chocolate chips and marshmallows. Stir in cocoa after melted. Remove from heat, stir in pecans. Line 2 cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto paper. Refrigerate for 2 hours. Makes 3 dozen. You may microwave first 3 ingredients in microwave bowl.
(Bev Green)