Cathedral Windows - cooking recipe

Ingredients

1/2 c. margarine
12 oz. semi-sweet chocolate chips
10 1/2 pkg. small colored marshmallows
1 c. chopped pecans
powdered sugar
coconut

Preparation

Melt margarine and chocolate chips in a double boiler.
Remove from heat.
Butter 3 pieces of foil 16 inches long.
Sprinkle with powdered sugar and coconut.
Add pecans and marshmallows to chocolate mixture.
Blend thoroughly.
Divide mixture into 3 equal portions and shape on foil to approximately 14-inch rolls.
Turn to coat with powdered sugar and coconut.
Roll foil around mixture and chill or freeze until firm.
Slice and serve.