12 oz. pkg. semi-sweet chocolate chips
14 oz. can Eagle Brand milk
2 tbsp. butter
2 c. dry roasted peanuts
1 (10 oz.) pkg. miniature white marshmallows

Melt the first 3 ingredients. Remove from heat.

In another bowl mix nuts and marshmallows. Mix all ingredients. Put in 9x13 inch pan which has been lined with wax paper. Refrigerate at least 2 hours. Cut into squares.