Heavenly Hash Candy - cooking recipe

Ingredients

2 to 2 1/2 (1 lb.) bags bulk chocolate
7 oz. large marshmallows (about 3/4 ten oz. bag)
2 c. pecan halves

Preparation

Cut marshmallows in half and spread on waxed paper so they won't stick together when you are ready to assemble candy.
Line lasagne dish with heavy foil.
Melt chocolate in large microwave bowl, 1 to 2 minutes on High.
Stop and stir, 3 minutes maximum, just to the soft stage (that you can stir) but not liquid.
Add marshmallows and mix well so they don't float on top of candy.
Add pecans.
Pour into dish and refrigerate 20 to 22 minutes maximum (just until firm).
Check periodically.
Turn upside-down on cutting board and peel off foil.
Cut in pieces.
Store in Tupperware.
Keeps at least a month.
One batch makes 75 pieces.