1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 tbsp. butter
2 c. nuts (pecans or unsalted roasted peanuts)
1 (10 1/2 oz.) bag of miniature marshmallows

Place chocolate chips, milk, and butter in top of double boiler. Cook over medium heat, stirring constantly, until smooth. Remove from heat; stir in nuts and marshmallows. Line cookie sheet with waxed paper. Drop spoonfuls of candy on paper. Refrigerate several hours.