Cathedral Window Cookies - cooking recipe

Ingredients

1 (10 1/2 oz.) pkg. pastel miniature marshmallows
1 c. chopped walnuts (optional)
2 c. (12 oz.) semi-sweet chocolate chips
1/2 c. butter or margarine

Preparation

Place marshmallows and nuts in a large bowl; set aside. In a saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally. Shape marshmallow mixture into a 12-inch roll; wrap in wax paper. Refrigerate up to 4 hours or until firm. Unwrap and cut into 3/8-inch slices; cut slices in half. Yields 4 1/2 dozen.