1 (12 oz.) pkg. semi-sweet chocolate chips
1/4 c. butter
2 eggs, well beaten
1 (10 1/2 oz.) pkg. colored miniature marshmallows
1 c. pecans, ground
Confectioners' sugar

Melt chocolate chips and butter on low setting. Add eggs and blend into chocolate mixture. In separate bowl, mix marshmallows and pecans together and add chocolate mixture, blending well. Sprinkle sugar on waxed paper. Roll mixture by hand into 3 long rolls using enough sugar for easy handling. Wrap rolls in waxed paper. Refrigerate overnight or several hours. Slice into 1/2 inch slices. Yield 50 cookies.