1 stick butter, melted
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. colored mini marshmallows
1 c. nuts

Melt butter in a 3 quart saucepan; add chocolate chips. Stir constantly until melted. Remove from heat and add colored marshmallows and nuts. Stir and coat well. Take 2 long pieces of waxed paper and pour half of the mixture onto each piece of waxed paper. Roll mixture on waxed paper into a cylinder shape and refrigerate. Repeat with the second piece of waxed paper with the other half of the mixture.

Turn each roll 1/4 of a turn every 5 minutes for 20 minutes. Chill in refrigerator for 2-3 hours. To serve, take out roll and unwrap; then slice cookies as needed. Remember, chill only - do not freeze.