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Ingredients
- 16 oz. dry roasted peanuts
- 2 1/2 tbsp. oleo
- 12 oz. peanut butter chips
- 1 can Eagle brand milk
- 10 oz. miniature marshmallows
- 1/2 c. peanuts
Preparation
Step 1
Put 1/2 of peanuts in a buttered 9 x 13 pan. Melt oleo and peanut butter chips. Add Eagle brand milk and miniature marshmallows. Allowing marshmallows to partially melt. Spread mixture over peanuts. Top with remaining 1/2 c. peanuts; press in.