2 c. (12 oz.) pkg. semi-sweet chocolate chips
2 tbsp. shortening
12 lg. marshmallows
1 1/2 c. pecan halves

Melt chocolate and shortening in top of double boiler over hot not boiling water, stirring until smooth. Remove from heat. Set aside. Cool mixture to 85 degrees. Cut marshmallows in half horizontally. Place on wax paper. Set aside.

To make base for treats make 24 clusters by arranging pecans on wax paper-covered tray in groups of 5, placing flat side of pecan halves down and ends touching in center. Into center of each cluster of pecans spoon 1/2 teaspoon melted chocolate mixture. Use fork to dip marshmallow halves in melted mixture; place 1/2 over each set of clusters, pressing down slightly. Top with pecan half. Cool. Store covered in refrigerator. 2 dozen snacks.