Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1      cup           chocolate chips
   1      cup           pecans -- toasted
   6      cups          popcorn -- popped
   4      cups          miniature marshmallows

Preparation:

In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered cookie sheet and refrigerate to cool. For variations, you may wish to substitute butterscocth morsels or use bitter chocolate. White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.