In large saucepan, over low heat, melt chocolate chips with sweetened condensed milk and peanut butter. Stir until well blended. Remove from heat. Add potato chips and peanuts, and mix well. Press into aluminum foil-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Source: Eagle Brand Recipe
By Raymonde from North Bay, Ontario
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