1 pkg. Bakers' semisweet chocolate chips
1 c. butter
4 c. (1 lb.) powdered sugar
2 2/3 c. evaporated milk
2 1/2 tsp. vanilla extract
1/8 tsp. salt

Combine chocolate chips and butter in large saucepan over low heat. Stir constantly until melted. Gradually add sugar and milk, blending well. Increase heat, bring to a boil and cook, stirring constantly, 8 minutes.

Remove from heat. Stir in vanilla and salt. Serve warm. Store sauce in refrigerator. Yield: 5 1/2 cups of sauce. For variation try mint chocolate chips.