grease a 9 inch tart pan with removable bottom

in a double boiler over simmering water melt 17 marshmallows, butter and 1 oz. Choc. stirring frequently till smooth

stir in cereal.

transfer the mixture to the prepared tart pan and using a greased rubber spatula press into the bottom and up the sides

wipe out the double boiler insert

in the double boiler melt the rest of the marshmallows in the milk over simmering water stirring frequently till smooth

let cool

pour the mixture into the crust and refrigerate 30 min.

wipe out double boiler again and melt the remaining 7 oz. Choc.over simmering water whisking constantly until smooth

stir in the oil 3/4 cup toasted coconut and 1/2 cup pecans.

spread the mixture onto the tart and spread evenly to cover the marshmallows layer.

top with the remaining1/4 cup coconut and 1/4 cup pecan

refridgerate up to 2 hours