2 c. mini marshmallows
1/2 c. chopped pecans
1 c. semi-sweet chocolate chips
2 tbsp. milk
1 tbsp. butter
1/2 tsp. vanilla extract
Powdered sugar

Pour marshmallows and nuts into buttered dish and mix. Melt chocolate chips over low heat; add other ingredients and stir to blend. Pour over marshmallows and nuts, stirring to coat the marshmallows evenly. Place on sheet of wax paper covered with powdered sugar and form log and sprinkle with more powdered sugar and roll into log. Chill about 2 hours to harden, then slice. Store in refrigerator.