1 (12 oz.) pkg. chocolate chips
1/2 c. butter
1 (10 1/2 oz.) bag colored miniature marshmallows
1 c. finely chopped pecans

Melt chocolate and butter over low heat; cool. Add marshmallows and pecans to chocolate mixture. Shape into two 1 1/2 to 2 inch rolls. Refrigerate. When thoroughly chilled, slice rolls into 1/2 inch slices. Yields about 3 dozen cookies.