1 pkg. semi-sweet chocolate chips (12oz.)
1 can Eagle Brand milk
1 pkg. mini marshmallows
1 cup pecan pieces
In saucepan (large) melt chocolate pieces of low heat until smooth. Turn off burner. Slowly pour in milk. Add remaining ingredients. Mix until marshmallows and pecans are well coated. Drop by tablespoon onto waxed paper covered cookie sheets. Refrigerate until firm.
1 comment:
Hi Paula,
Do you think I could use cream marshmallows verses regular ones?
I can see as to why they call this heavenly ....it sounds heavenly.
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