1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. peanut butter chips
2 tbsp. Crisco
3 c. miniature marshmallows
2 c. dry roasted unsalted peanuts

Line 9 x 13 inch pan with foil. Melt chips with Crisco over low heat. Pour in bowl over peanuts, coat peanuts. Then add marshmallows, coating them also. Spread in pan and refrigerate. Cut in squares when firm.