1 pkg. chocolate chips (12 oz.)
1 can Eagle brand sweetened condensed milk (14 oz.)
2 tbsp. butter
2 c. dry roasted peanuts
1 pkg. miniature marshmallows (10 1/2 oz.)

In top of double boiler, melt chocolate chips with milk and butter. Remove from heat. In large bowl combine nuts and marshmallows. Fold in chocolate mixture. Spread the batter in a 13 x 9 inch pan lined with waxed paper. Chill for 2 hours or until firm. Remove from pan. Pull off waxed paper. Cut into squares. Cover and store in refrigerator.