1 (12 oz.) pkg. semi sweet chocolate chips
1 (14 oz.) can Borden's Eagle Brand sweetened condensed milk
1 (10 1/2 oz.) pkg. regular or miniature marshmallows
1 c. pecan halves or pieces

In large saucepan, melt chocolate over low heat. Stir until smooth. Turn off burner. Slowly pour in milk and remaining ingredients. Mix until marshmallows and pecans are well coated. Drop by tablespoonfuls onto waxed paper covered cookie sheets. Refrigerate until firm.