- In a saucepan over a low heat, melt butter and chocolate chips, stirring until blended.
- Take away from heat and cool for 5 minutes.
- Stir in marshmallows and nuts; dont let marshmallows melt.
- Pour mixture into a baking paper lined loaf tin. Wrap in foil; refrigerate about 20 minutes.
- Coat rolls in additional nuts.
- Wrap and refrigerate overnight. Cut rolls into ¼-inch slices.