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

Place chocolate chips, milk, and butter in top of double boiler. Bring to a boil. Reduce heat to low and cook until melted. Stir constantly. Remove from heat; stir in peanuts and marshmallows. Spread on waxed paper lined 9 x 13 inch pan. Chill 2 hours. Cut into squares.