Rocky Road Fudge

12 ounces semisweet chocolate chips
14 ounces sweetened condensed milk
2 Tablespoons butter or margarine
2 cups peanuts, dry-roasted
10 ounces miniature marshmallows

Combine the chips, condensed milk and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat.

Stir the peanuts and marshmallows into the chocolate mixture.

Spread the chocolate mixture in a 9x13 inch pan lined with waxed paper.

Chill, covered, for 2 hours or until set. Cut into 36 squares. Store, covered, at room temperature.