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. FROM: SUSAN KLAPPER KCXJ08A ----