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1 (12 oz.) pkg. chocolate chips
2 c. dry roasted peanuts
1 tin Eagle Brand milk
2 tbsp. margarine
1 (10 oz.) pkg. miniature marshmallows


Melt chips with Eagle Brand milk in double boiler. Remove from heat. In large bowl, combine marshmallows and nuts. Fold in chocolate mixture. Spread on wax paper. Line 13 x 9 inch pan with wax paper. Chill 2 hours. Peel off wax paper. Cut in squares at room temperature.

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