1 lg. pkg. chocolate bits (not chips nor morsels)
1 stick butter
1 tsp. vanilla
44 colored marshmallows, cut in sm. pieces (do not use the miniature)
1 c. chopped pecans
1 med. pkg. coconut

Melt chocolate and butter in top of double boiler. Add vanilla and cool a little. Then add nuts and marshmallows, mixing until covered with chocolate. Use 9 x 11 inch pan. Sprinkle 1/2 coconut in bottom of pan. Pour chocolate mixture over this, then cover with remaining coconut. Press down firmly, using wax paper. Chill for several hours. Cut in 4 or 5 bars. Wrap in wax paper; refrigerate, then cut in 1 inch squares. Place in tin and refrigerate. Will keep in refrigerator for weeks.