16 oz. peanuts, chopped
2 tbsp. butter
10 oz. miniature marshmallows
12 oz. peanut butter chips
1 can condensed Eagle Brand milk

Grease a 913 pan. Line bottom of pan with half of the chopped peanuts. Melt butter and chips. Remove from heat and stir in the Eagle Brand milk and marshmallows, mix well and pour over the peanuts. This will be a stiff mixture. Press down with a spoon so that nuts will stick. Sprinkle remaining peanuts over top and press down. Refrigerate 2-4 hours until firm. Cut into pieces.