8 ounces semi-sweet chocolate, chopped
1 teaspoon canola oil
4 cups popped popcorn
1-1/2 cups miniature marshmallows
3/4 cup chopped pecans
Melt chocolate in a double boiler or place chocolate in a small microwave-safe bowl. Heat chocolate in the microwave for one minute or until melted. Stir in oil.
Place popcorn, marshmallows and pecans in large bowl. Pour chocolate over mixture, tossing to coat.
Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
Refrigerate until firm, about 2 hours or overnight.