1 (6 oz.) chocolate chips
2/3 c. Eagle Brand Milk
1 1/2 c. salted Spanish peanuts
1 tsp. vanilla

Melt chocolate chips in double boiler over hot water, stirring until smooth. Remove from heat, stir in condensed milk, peanuts and vanilla. Drop by teaspoonfuls onto waxed paper. Let stand for several hours or until firm. Store in airtight container. Yields 1 1/2 dozen.