Rocky Road Halloween Squares - cooking recipe

Ingredients

1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 Tbsp. butter
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature marshmallows

Preparation

In top of double boiler over boiling water, melt chocolate chips with Eagle Brand milk and butter.
Remove from heat.
In large bowl, combine nuts and marshmallows.
Fold in chocolate mixture.
Spread in wax paper-lined 13 x 9-inch pan.
Chill 2 hours or until firm.
Remove from pan; peel off wax paper.
Cut into squares.
Cover and store at room temperature.