Cathedral Window Candy - cooking recipe

Ingredients

2 eggs, slightly beaten
1/2 stick butter
12 oz. pkg. chocolate chips
10 oz. miniature colored marshmallows
2 c. chopped pecans

Preparation

Melt in double boiler the eggs, butter and chocolate chips. Let cool.
Mix well with the marshmallows and pecans.
Powder 3 sheets wax paper with powdered sugar.
Divide mixture into thirds and roll each portion to about 1 1/2 x 10-inches.
Wrap well. Refrigerate overnight.
Slice 1/4-inch while cold.