| 1 Lb | Chocolate, semi-sweet or bittersweet, chopped |
| 1 Cup | Pecans, toasted |
| 1 Cup | Marshmallows, miniature |
| 2 oz | Milk Chocolate, chopped |
1) Melt semi-sweet chocolate. Remove from heat. Stir in 3/4 cup each of pecans and marshmallows.
2) Pour mixture onto parachament paper on baking sheet. With spatual, spread mixture to 1/2 inch thickness. Sprinkle with remaining pecans and marshmallows; press into surface.
3)Melt milk chocolate. With tines of fork, drizzle over dark choclate. Refrigerate for one hour.
4) Split into pieces.
2) Pour mixture onto parachament paper on baking sheet. With spatual, spread mixture to 1/2 inch thickness. Sprinkle with remaining pecans and marshmallows; press into surface.
3)Melt milk chocolate. With tines of fork, drizzle over dark choclate. Refrigerate for one hour.
4) Split into pieces.
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