• 18 ounces of chocolate chips

• 1 ounce bitter unsweetened chocolate

• 1 can Eagle Brand milk

• 3 T. butter

• 1 T. vanilla

• Small bag of salted Spanish peanuts

Melt chocolate chips and bitter chocolate in the top of a double boiler (or in a small saucepan nested in a larger pan of water).  When thoroughly melted, add can of milk.  Stir over hot water for 2-3 minutes.  Add butter and vanilla and
peanuts.  I cut butter into small pieces so it melts faster.  Drop by spoonfuls
onto wax paper lined cookie sheets.