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

In top of double boiler over boiling water, melt chocolate chips with milk and butter. Remove from heat. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in wax paper-lined 13 x 9 pan. Chill 2 hours or until firm. Remove from pan. Peel off paper and cut into squares.

Makes about 40 squares.