Microwave Rocky Road Candy

• 1 bag (12 oz.) semisweet chocolate chips
• 1 can (14 oz.) Eagle brand sweet condensed milk
• 2 Tbsp. butter (or margarine)
• 2 cups dry-roasted (salted) peanuts
• 1 bag (10 1/2 oz.) mini marshmallows

In a Pyrex bowl melt chocolate chips with milk and butter on high setting for 2 minutes. Stir. When fully melted add dry ingredients. Stir until completely mixed.

Line a 9″ x 13″ oblong pan with waxed paper. Pour in mixture and chill for 3 to 5 hours. Waxed paper makes it easy to remove and cut into pieces.

–Betty Savini