Crushed pecans Place marshmallows in square baking pan. Bring half cup sugar and water to a rolling boil; pour over marshmallows. Melt chocolate and margarine in saucepan; add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfulls over marshmallow mixture. Sprinkle pecans over top. Bake at 180ºC or 40 minutes. Serve with whipped cream. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman