• 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)