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

Melt chocolate chips with Eagle Brand milk and butter over low heat in heavy pan. Heat thoroughly. In large bowl, mix marshmallows and peanuts together. Fold in hot chocolate mixture. Spread evenly in buttered 9 x 13-inch pan, not Pyrex. Chill for 2 hours. Cut into squares.