2-3 c. raw peanuts
1 (12 oz.) pkg. semi-sweet chocolate chips
1 can Eagle Brand milk

Put peanuts in a pan with 3 tablespoons cooking oil. Roast in 350 degree oven until peanuts start popping. Drain and cool.

Melt chocolate chips in double boiler. Add Eagle Brand milk. Stir. Add cooled peanuts and mix mixture. Drop by teaspoonful on waxed paper to cool.

Note: Roasted almonds can be substituted for peanuts.