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Ingredients
- 2 to 2 1/2 (1 lb.) bags bulk chocolate
- 7 oz. large marshmallows (about 3/4 ten oz. bag)
- 2 c. pecan halves
Method
- Cut marshmallows in half and spread on waxed paper so they won't stick together when you are ready to assemble candy.
- Line lasagne dish with heavy foil.
- Melt chocolate in large microwave bowl, 1 to 2 minutes on High.
- Stop and stir, 3 minutes maximum, just to the soft stage (that you can stir) but not liquid.
- Add marshmallows and mix well so they don't float on top of candy.
- Add pecans.
- Pour into dish and refrigerate 20 to 22 minutes maximum (just until firm).
- Check periodically.
- Turn upside-down on cutting board and peel off foil.
- Cut in pieces.
- Store in Tupperware.
- Keeps at least a month.
- One batch makes 75 pieces.
