3 c. semi-sweet chocolate chips
1 can Eagle Brand milk
1 tsp. vanilla
1 c. chopped nuts

Mix milk and chips in pyrex dish. Microwave on high 1 1/2 minutes. Remove and stir. Return to microwave and cook high for 1 1/2 minutes more. Stir thoroughly. Add vanilla and nuts stirring well. Line 8 or 9 inch pan with foil. Spread mixture in pan and chill for 2 hours. Remove from pan and cut into squares. Store in plastic container with lid ajar until firm.