3 (6 oz.) pkgs. milk chocolate chips
1 (14 oz.) can Eagle Brand condensed milk
1 1/2 tsp. vanilla
1/2 c. chopped nuts (opt.)

In a saucepan over low heat melt chips and Eagle Brand. Remove from heat and stir in vanilla and if you wish, nuts. Spread into a wax paper lined 8 x 8 inch pan. Chill 2 to 3 hours or until firm. Turn onto a cutting board, remove paper and cut into squares.

ROCKY ROAD VERSION: Omit 1 (6 ounce) package chips and vanilla. Add 2 tablespoons butter, 2 cups dry roasted peanuts and 1 package miniature marshmallows (adjust nuts and marshmallow amounts to your liking). Pour into wax paper lined 9 x 13 inch pan and chill.