Double Chocolate Pecan Clusters

Ingredients

1/3 cup butter or margarine
6 ounces semi-sweet chocolate chips
4 ounces large marshmallows, about 16
1 Tablespoon cocoa powder
2 cups coarsely chopped pecans

Directions

1. In the top of a double boiler set over simmering water, melt butter, chocolate and marshmallows. Cook, stirring occasionally, until chocolate and marshmallows are well blended; stir in cocoa powder. Remove pan from heat; stir in pecans.

2. Line 2 cookie sheets with wax paper. Drop pecan mixture by rounded teaspoonsful onto wax paper. Refrigerate about 2 hours until very firm. Store in a covered container.

Yields: 3 dozen