Instructions: Heat chocolate and margarine until melted in large saucepan over low heat.

Remove from heat; stir in corn syrup and marshmallows, stirring until coated. Refrigerate mixture until firm enough to handle, about 30 minutes.

Form into rolls about 2 inches in diameter on waxed paper; roll in nuts.

Refrigerate until firm, 2 to 3 hours. Cut into scant 1/2 inch slices.

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