No Bake Cathedral Windows Cookies

12 oz. Semisweet chocolate chips
1/4 cup Butter or margarine
1/3 cup Light corn syrup
11 oz. Miniature marshmallows (colored)
3/4 cups Nuts (chopped)

Melt chocolate and butter in large saucepan over low heat. Remove from heat once melted and stir in corn syrup and marshmallows, stirring until well coated. Refrigerate the mixture until firm, about 30-40 minutes. On waxed paper, form mixture into rolls about 2 inches in diameter. Roll in nuts and refrigerate until firm, about 3 hours or overnight. Cut into slices about 1/2 inch thick.

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