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

In heavy saucepan, over low heat, melt chips and butter with milk; remove from heat. In large bowl, combine nuts and marshmallows; stir in chocolate mixture. Spread in wax paper-lined 13 x 9 inch pan. Chill 2 hours or until firm. Remove from pan; peel off paper and cut into squares.