1
: In a large saucepan, over low heat, melt chocolate chips with Eagle Brand and peanut butter; stir until well blended.
2
: Remove from heat. Add potato chips and peanuts; mix well.
3
: Press into a parchment paper-lined 8 or 9" (2-2.5 L) square pan. Chill 2 hours or until firm. Cut into squares. [Store loosely covered at room temperature.]