1 (12 oz.) pkg. semi-sweet chips
1 (14 oz.) can Eagle Brand milk (do not substitute)
2 tbsp. butter
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows

In top of double boiler or microwave, melt chips with milk and butter. Remove. In a large bowl combine nuts and marshmallows. Fold in the chocolate mixture.

Spread in a wax paper lined pan, 13 x 9. Chill 2 hours. Remove and peal off paper. Cut into squares. Cover and store at room temperature. Yields 40 squares.