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

Place chips, milk and butter in top of double boiler; cook over low heat until melted. Stir constantly. Remove from heat and stir in peanuts and marshmallows. Spread mixture into a wax paper-lined 9x13x2 inch pan. Chill at least 2 hours. Cut into 1 1/2 inch squares. Store in refrigerator. Yields: 4 dozen.