3 (6 oz.) pkg. chocolate chips
14 oz. can Eagle Brand milk
Dash of salt
1/2 to 1 c. chopped nuts, to taste
1 1/2 tsp. vanilla extract

Melt chocolate chips in Eagle Brand milk. Add salt. Remove from stove. Add remaining ingredients and mix well.

Line pan with wax paper. Spread fudge mix evenly in pan. Cool in refrigerator approximately 2 hours. Turn out on counter and peel wax paper. Cut into small cucumbers. Serve in mini muffin cups for decorative effect.