1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 tablespoons butter (not margarine)
2 cups dry roasted peanuts
1 (16-ounce) bag large white marshmallows
In the top of a double boiler over boiling water melt the chocolate chips. Stir in the milk and butter until well mixed with the chocolate. Remove from the heat. In a large bowl combine the peanuts and marshmallows. Fold these into the chocolate mixture. This hot mixture should only partially melt the marshmallows. Line the bottom of a 9 × 13-inch glass baking dish with waxed paper. Spread the mixture into the pan. Chill for 2 hours or until firm. Remove from the pan, peel off the waxed paper, and cut into 2-inch squares. Cover and store at room temperature.
YIELD: 24 SERVINGS