1/4 cup butter
1 cup semisweet chocolate chips
1 cup pecans, toasted
6 cups popped corn
4 cups miniature marshmallows
In a heavy saucepan, put the butter, chocolate and pecans. Cook over moderate heat until melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread on a buttered cookie sheet and refrigerate to cool.
Substitute butterscotch morsels or use bitter chocolate.
Substitute white chocolate pieces in place of chips.