12 oz. chocolate chips
1/2 c. butter
2 eggs, beaten
1 (10 oz.) colored miniature marshmallows
1 tbsp. peppermint flavoring
1/2 c. pecans, chopped

Melt chocolate and butter in a double boiler. Remove top half of double boiler and cool for approximately 10 minutes. Slowly stir in beaten eggs.

In a large container mix pecans and marshmallows; pour chocolate mixture over marshmallows and pecans until well coated; being careful not to break marshmallows.

Divide into 3 equal parts onto waxed paper; sprinkle with powdered sugar. Continue using powdered sugar as you shape into logs. Freeze until ready to serve. Slice and serve thickness desired.