1 c. (8 oz.) semi-sweet chocolate chips
2 oz. unsweetened chocolate
2/3 c. sweetened condensed milk
3/4 c. (6 oz.) lightly roasted pecans

Line several baking sheets with wax paper. Melt 1 cup (8 oz.) semi-sweet chocolate chips and 2 oz. unsweetened chocolate in the top of a double boiler over hot water. Stir until smooth. Remove from heat. Stir in 2/3 cup (5 1/2 oz.) condensed milk and pecans.

Drop mixture by teaspoonfuls onto lined baking sheets. Chill the clusters in the refrigerator for 15 minutes, then let stand at room temperature for a few hours until firm.