1 (6 oz.) pkg. semi-sweet chocolate chips
2 tbsp. butter
1 egg, beaten
3 c. mini colored marshmallows (1/2 of 16 oz. pkg.)
Confectioners' sugar - sprinkled on wax paper
1 c. chopped nuts

Mix together marshmallow and nuts in large bowl, set aside. Melt chocolate and butter over low heat. Add egg and mix well. Cool slightly. Pour chocolate mixture over marshmallows and nuts. Mix well. Divide mixture in half. Shape each in two 8 inch rolls. Roll on wax paper sprinkled with confectioners' sugar. Chill at least 2 hours. Slice to serve. Use small tea cupcake liners to serve one.