Cathedral Cookies - cooking recipe

Ingredients

1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 stick margarine
2 beaten eggs
1 (10 1/2 oz.) pkg. colored marshmallows
2 c. chopped pecans

Preparation

Melt chocolate chips, semi-sweet chocolate chips and margarine over low heat.
When melted, add beaten eggs and cook on very low heat for one minute.
Cool completely.
Put marshmallows and pecans in a large bowl.
Pour well cooked mixture over marshmallows and pecans until well coated.
On waxed paper with sifted powdered sugar on it, spoon out to form roll.
Refrigerate and cut into desired slices.
Makes 2 rolls.