1 lb. milk chocolate bars
1 1/2 c. pecan halves
1 2/3 c. miniature marshmallows

Break or cut chocolate in course pieces; place in double boiler over warm water or low heat. (Chocolate should never get hot.) Cover until partially melted. Uncover and stir until smooth. Spread a thin layer, about half in foil-lined 8 inch square pan. Sprinkle with half the pecans. Place marshmallows evenly all over. Stir remaining chocolate; drizzle over top (does not cover completely but will hold nuts and marshmallows in place). Top with remaining nuts. Refrigerate until firm. Remove from pan, peel of foil. cut into 15 squares. Can wrap individually with plastic wrap or wax paper. Store in a container with a seal.