1 (6 oz.) pkg. chocolate chips
2/3 cup Eagle Brand sweetened condensed milk (1/2 can)
1 tsp. vanilla
1 1/2 cups salted Spanish peanuts

Melt chocolate chips over boiling water (double boiler); remove from heat.

Add condensed milk, vanilla and peanuts; mix.

Drop by teaspoonfuls onto a buttered cookie sheet or on waxed paper.

Note: Recipe may be doubled.

Makes 1 1/2 dozen.